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Tuscan Spinach Salad

Spinach / Egg

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Tuscan Spinach Salad

Written by Dr. Kellyann Petrucci

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Prep time: 10 min • Cook time: 10 min • Yield: 4 servings


  • 2 eggs
  • 2 cups baby spinach
  • 1 cup chopped fresh basil
  • 3 tablespoons olive oil
  • 1 red onion, chopped
  • 1 tablespoon chopped fresh oregano
  • 1/3 cup lemon juice
  • 2 tablespoons chopped black olives
  • 1 avocado, peeled, pitted, and diced


  1. Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil and then turn off the heat and cover the pot with a lid. Let the eggs sit for 10-minutes.
  2. Drain the eggs and place in a bowl of ice water until they’re cool enough to handle. Remove the shells and roughly chop the eggs.  
  3. Combine the eggs and the remaining ingredients in a large bowl and serve. 

Vary It! You can substitute the hard-boiled eggs for any protein you love.