Salad with eggs and baby spinach

Recipe from Lily Moore
Salad with eggs and baby spinach
Cooking time: 35 min
Servings 4
Making a delicious salad doesn't always require great effort and this healthy salad with eggs and spinach proves it. The salad has lots of protein and works great for a quick, last-minute dinner or lunch.


  • Egg
    4 pcs.
  • Shallot
    1 pc.
  • Baby spinach leaves
    7 oz.
  • Mild white wine vinegar
    4 tbsp.
  • Salt
    to taste
  • Pepper
    to taste
  • Olive oil
    4 tbsp.
  • Ripe avocado
    1 pc.
  • Oil
    4 tbsp.
  • Chopped cashew nuts
    1,4 oz.
  • Spicy red curry powder
    0,5 tbsp.
  • Cherry tomatoes
    8,8 oz.

Nutrition facts per serving

  • Calories

    316 kcal

  • Protein

    11 g

  • Fat

    26 g

  • Carbohydrates

    7 g


  • Boil the eggs and let them cool. Meanwhile, finely chop the shallot. Then rinse the eggs and remove the shells.

  • Sort out the young spinach, wash and dry. Mix together 4 tablespoons of mild white wine vinegar, 4 tablespoons of cold water, and a bit of salt and pepper. Whisk 4 tablespoons of olive oil and mix with finely diced shallots.

  • Cut 1 ripe avocado in half, remove the pit, cut the flesh into pieces. Cut the eggs in half.

  • Heat 2 teaspoons of oil in a frying pan. Add the chopped cashew nuts and fry over medium heat until golden brown. Then add the spicy red curry powder. Put the nuts on a paper towel to remove excess oil.

  • Wipe out the pan and heat the oil again. Now fry the cherry tomatoes until they become soft. Mix all the ingredients with the dressing in a salad bowl.


  • Serve this delicious salad with a ciabatta or a baguette.

Bon Appetit!

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