Simple Spinach Salad is nutritious, satisfying, and easy to make. Whole30 and Paleo compliant, it’s hearty enough to serve as a full meal or to present as a bright, flavorful side. Fresh herbs, crunchy vegetables, creamy avocado and egg, and a lemon-dill dressing come together in minutes to create a salad that’s both refreshing and filling.
We often crave something simple and bright after a holiday or a weekend of indulgence. This salad is exactly that: uncomplicated to prepare, packed with nutrients, and versatile enough to fit many diets. If you have extra hard‑boiled eggs on hand or want a fast weekday lunch, this recipe is perfect. The balance of protein, healthy fats, and vegetables makes it a complete and nourishing plate.
Tip: After boiling eggs, plunge them into ice water to halt cooking and make peeling effortless. Cool eggs keep firm whites and bright, creamy yolks, which add richness to the salad without extra work.
Fresh and Nutritious
This salad shines because of contrasts: the peppery bite of radishes, the bright acidity of lemon, the herbal lift from fresh dill, and the crunch of cucumber and pine nuts. Baby spinach provides a tender, nutrient-rich base. Protein from hard-boiled eggs and pine nuts, healthy fats from avocado and olive oil, and fiber from the vegetables make this salad both satisfying and well rounded.
The dressing is intentionally simple and fast: olive oil, fresh lemon juice, chopped dill, and a touch of salt and white pepper. It comes together in a fork‑toss and stores well in the refrigerator for several days, making this a great salad to make ahead for quick lunches or easy dinners.
Presentation options: arrange the ingredients on a platter for a pretty display, or toss everything together in a bowl if you prefer a dressed, chopped salad. When tossed, the avocado and egg yolk soften, creating a creamy coating on the spinach leaves—ideal for those who love a richer texture.
More Hearty Salad Ideas
- Sesame Soba Noodle + Veggies — a filling, Asian-inspired noodle salad with vegetables and a sesame dressing.
- Roasted Veggie Chopped Salad — hearty roasted vegetables, grains, and a tangy vinaigrette.
- Crunchy Quinoa Salad — protein-rich quinoa with crisp vegetables and bright herbs for texture and flavor.
📖 Recipe
Simple Spinach Salad
Ingredients
- 4 cups baby spinach
- 4 hard boiled eggs
- 5 radishes, thinly sliced
- 1 ripe avocado, sliced
- 2 Tablespoons pine nuts
- 1 cucumber, thinly sliced
Lemon Dill Dressing
- 1/3 cup olive oil
- Juice of 2 lemons (approx. 1/3 cup)
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon sea salt (adjust to taste)
- 1/4 teaspoon white pepper (or black pepper)
Instructions
- Make the dressing: Whisk the lemon juice and olive oil together with a fork. Stir in the chopped dill and season with sea salt and white pepper. Taste and adjust seasoning as needed.
- Prepare the vegetables and eggs: Thinly slice the radishes and cucumber. Slice the avocado and peel and slice the hard-boiled eggs.
- Assemble the salad: Place the baby spinach on a platter or in a large bowl. Artfully arrange the sliced eggs, radishes, avocado, and cucumber on top. Sprinkle with pine nuts.
- Serve: Drizzle some dressing over the salad and serve the remaining dressing on the side so guests can add more if desired. For a dressed, chopped salad, toss everything in a bowl with about 1/4 cup of dressing and allow the avocado and egg yolks to soften slightly, creating a creamy coating.
Notes
For a chopped/dressed version: Toss all ingredients together with 1/4 cup dressing and mix until avocado and egg become slightly mashed, creating a creamier texture. Taste and add more salt, pepper, or dressing as desired.
Nutrition
Carbohydrates: 14 g
Protein: 10 g
Fat: 35 g
Fiber: 6 g
Nutrition values are estimates. For the most accurate results, calculate using the exact ingredients and brands you use.