Simple Spinach Salad is both nutritious and delicious. Whole 30 and Paleo compliant, this is hearty enough for a meal!
My kids came home for the weekend!! It was wonderful to have them here to celebrate Passover. Of course, we ate all kinds of traditional and delicious food. I’m sure I’m not alone when I say that I’m ready for some more simple food! For those who overindulged this weekend (I can relate), and for those who may have too many hard-boiled eggs at the ready (pick a holiday, any holiday), this simple spinach salad has your name all over it!
Quickly cooling your perfectly boiled eggs in ice water prevents them from over-cooking and makes them easier to peel.
Fresh and Nutritious
I love how fresh this salad tastes. Between the tang of the radish, the zip of the lemon juice, all of the fresh dill and the crunch of the cucumbers, it’s just a great mix. Although this is an awesome side salad, it’s so nutrient dense, you can serve it as a complete meal. Plenty of protein from the eggs and nuts, lots of healthy fats from the avocado, and some complex carbs from the veggies and spinach.
Simple food is calling, and yet we are still celebrating Passover. No problem. This simple spinach salad is satisfying and tasty. The dressing comes together quickly without any special tools and stays good in the fridge all week so you can put this on repeat.
I like to serve it on a platter, artfully arranged, but it tastes much better when you toss it around a bit with the dressing, allowing the egg yolk and avocado to get mushy and coat the spinach leaves, making this simple spinach salad creamy and delicious.
More Hearty Salad Ideas:
Simple Spinach Salad
This simple salad gets it's flavor from fresh herbs, crunch from vegetables and nuts and nutrition from every single ingredient. Paleo and Whole30 compliant, you can serve this as a healthy meal.
Ingredients
- 4 cups baby spinach
- 4 hard boiled eggs
- 5 radishes, thinly sliced
- 1 ripe avocado, sliced
- 2 Tablespoons pine nuts
- 1 cucumber, thinly sliced
Lemon Dill Dressing
- 1/3 cup olive oil
- 2 lemons, juiced (approx. 1/3 cup)
- ¼ cup fresh dill, chopped
- ½ teaspoon sea salt
- ¼ teaspoon white pepper
Instructions
- Make Dressing: use a fork to whisk the lemon juice and olive oil together. Add in the dill, S+P and mix well.
- Thinly slice eggs, radishes, avocado and cucumber.
- Place spinach on the bottom of platter, artfully arrange veggies, sprinkle on the pine nuts and drizzle on some dressing, leaving the bulk of the dressing in a container so everyone can put it on themselves.
Notes
For a CHOPPED/DRESSED salad: Toss everything together in a bowl with 1/4 cup dressing, allowing the avocado and eggs to get mushy and make it a creamy salad. Taste for seasoning, adding more S+P or dressing as needed.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 372Total Fat: 34gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 187mgSodium: 358mgCarbohydrates: 13gFiber: 6gSugar: 3gProtein: 10g
Smiling Notes
This is such an easy and delicious recipe. I love that you have added dill and pine nuts in it!
Debra Klein
Yes! Sometimes you just need a little something in your back pocket that is simple and has a burst of flavor! Thanks.