Creamy Spinach and Herb Salad with Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A nutrient-packed salad featuring velvety avocado dressing and protein-rich eggs—designed to soothe skin concerns while keeping energy stable. This Mediterranean-inspired Whole30 recipe, ready in about 10 minutes, pairs baby spinach, avocado, hard-boiled eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups baby spinach
• 1/4 medium avocado
• 2 hard-boiled eggs
• 1 tbsp lemon juice
• 1 tbsp chopped fresh basil
• 1/8 tsp sea salt
• pinch black pepper

Instructions

1. Step 1: Place 1/4 medium avocado in a small bowl, add 1 tbsp lemon juice, 1/8 tsp sea salt, and a pinch of black pepper, then mash with a fork until smooth.
2. Step 2: Add 1 tbsp chopped fresh basil to the avocado mixture and whisk until fully incorporated.
3. Step 3: Divide 2 cups baby spinach between two bowls, then slice 2 hard-boiled eggs into thin pieces and arrange evenly over the spinach.
4. Step 4: Drizzle 3 tbsp avocado basil dressing over the salad, tossing gently until all greens are coated and glistening.
5. Step 5: Serve immediately to prevent browning, with extra basil for garnish.