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Individual serving of spinach salad in a shallow white bowl with a brown rim, topped with avocado slices, hard-boiled egg wedges, red onion, walnuts, feta, and black pepper; in the background are part of the larger serving platter, a small white bowl of lemon vinaigrette, lemon wedges on a wooden board, a small bowl of walnuts, and an olive green napkin on a white marble surface.
4.70 from 13 votes

Spinach Salad Recipe

This easy spinach salad is made with tender baby spinach, creamy avocado, hard-boiled eggs, feta cheese, red onion, and walnuts, all tossed with a bright homemade lemon vinaigrette. It is fresh, flavorful, and perfect as a light lunch or simple side dish.
Prep Time15 minutes
Total Time15 minutes
Servings: 4 servings
Calories: 442kcal
Chef: Jessica Randhawa

Ingredients

For the Spinach Salad

  • 6 cups baby spinach - washed and dried
  • 4 hard-boiled eggs - peeled and quartered
  • 1 large avocado - sliced
  • ⅓ cup crumbled feta cheese
  • ⅓ cup chopped walnuts
  • ¼ small red onion - thinly sliced

For the Lemon Vinaigrette

  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey - plus more to taste
  • 1 small garlic clove - minced
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Prepare the dressing: In a small bowl or jar, combine the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk or shake until fully blended.
  • Start the salad base: Add the baby spinach to a large serving bowl or platter. Drizzle with a small amount of the vinaigrette (no more than half) and toss lightly to coat the leaves.
  • Add the toppings: Arrange the sliced avocado, quartered hard-boiled eggs, crumbled feta, chopped walnuts, and thinly sliced red onion over the spinach.
  • Finish with dressing: Spoon the remaining lemon vinaigrette over the top just before serving. Toss gently, if desired, taking care not to mash the avocado or break apart the eggs too much.
  • Serve: Enjoy right away for the best texture and freshest flavor.

Notes

  • For neat egg slices, chill the eggs before cutting and wipe the knife between slices.
  • To make ahead, prepare the lemon vinaigrette and hard-boiled eggs up to 3 days in advance and store them separately in the refrigerator.
  • This salad is best served fresh. If needed, store leftovers in an airtight container in the refrigerator for up to 1 day. The spinach will soften and the avocado may brown over time.

Nutrition

Calories: 442kcal | Carbohydrates: 13g | Protein: 12g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Cholesterol: 198mg | Sodium: 549mg | Potassium: 637mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4611IU | Vitamin C: 21mg | Calcium: 153mg | Iron: 3mg
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