Egg White and Avocado Salad


  • 2 cups fresh baby spinach
  • 1 avocado – peeled, pitted, and cut into 1/2-inch pieces
  • 6 hard-boiled egg whites, chopped into 1/2-inch pieces
  • 2 tablespoons light mayonnaise
  • 1 celery stalk, cut into 1/4-inch pieces (optional)
  • 2 tablespoons sliced black olives, or to taste
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon sea salt
  • 1 pinch ground black pepper to taste


Place spinach, avocado, egg whites, and mayonnaise in a large bowl; gently toss to coat. Add celery, olives, lemon juice, salt, and pepper; lightly toss to combine.

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