Thursday, June 25, 2015


T's Spinach Egg Salad
2 eggs, hard-boiled
1 cups fresh spinach, chopped
2 stems scallions or green onion, rinsed and chopped
1 Hass avocado (the small dark skinned ones)
1 tbs plain Greek yogurt
1 drop lemon essential oil or 1tsp lemon juice
1/2 diced cucumber
1 diced tomato
Old Bay seasoning, pink salt and freshly ground pepper, to taste
Chop hard-boiled eggs into small pieces and place in a large bowl.
Add chopped cucumber, tomato, spinach and scallions.
Mix in lemon EO or juice, chopped avocado and Greek yogurt
until mixture is combined and everything is coated.
Season generously with Old Bay, salt and pepper.
Note: if not serving immediately, cover and refrigerate.
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