Spinach And Egg Salad With Yogurt
A vibrant and nutritious salad combining fresh spinach, creamy yogurt, and savory eggs and olives, perfect for a light lunch or healthy side dish suitable for any occasion.
Ingredients
Instructions
- Wash the spinach thoroughly, drain, and dry with paper towels.
- Shred the spinach and combine with the finely chopped scallions in a salad bowl.
- Beat the plain yogurt, olive oil, salt, and pepper with a fork until well blended.
- Add the chopped hard-boiled eggs to the yogurt mixture.
- Pour the yogurt and egg mixture over the shredded spinach and scallions.
- Gently mix the salad, taking care not to mash the eggs.
- Taste and adjust seasoning if necessary.
- Garnish with black olives before serving.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of plain yogurt. If you want to add a bit of heat, a dash of cayenne pepper or a spoonful of Spicy Yogurt Sauce can enhance the flavor. Fresh herbs like dill or parsley can also brighten the dish. You can substitute the black olives with green olives or capers for a different flavor profile.
Serving Suggestions
This salad makes a refreshing lunch or light dinner, especially on warm days. It pairs beautifully with Mediterranean recipes like Zucchini Provencal or Onion-Olive Focaccia. Serve it alongside whole grain bread or pita for a complete meal. For added protein, consider serving it with grilled chicken or shrimp.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the salad's freshness, it's best to keep the dressing separate until ready to serve. If the salad becomes too watery after storage, simply stir gently to redistribute the ingredients before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach And Egg Salad With Yogurt contains roughly 2970 calories, with 10g protein, 62g carbohydrates, and 306g fat. It is an excellent source of vitamin C (51% of the Daily Value), iron (35% of the Daily Value), and calcium (28% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1957mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen spinach for this recipe?
While fresh spinach is recommended for the best texture and flavor, you can use frozen spinach if necessary. Just be sure to thaw and drain it well to remove excess moisture before adding it to the salad.
How can I make this salad vegan?
To make this salad vegan, substitute the plain yogurt with a non-dairy yogurt alternative, such as coconut or almond yogurt. You can also replace the hard-boiled eggs with diced avocado for creaminess and added flavor.
What can I add for extra crunch?
To add extra crunch to the salad, consider incorporating toasted nuts like almonds or walnuts, or seeds such as sunflower or pumpkin seeds. You could also add some diced cucumber or bell peppers for additional texture and freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).