Organic Spinach and Egg Salad

What a lovely, healthy salad to serve your guests at your next luncheon!  

So Delicious! So Healthy!

Serves 4

INGREDIENTS

6 cups      Organic baby spinach (wash and paper towel dry)
6               Organic tomatoes (I used heirloom red and green)
1 Large    Organic avocado (chopped)
1               Organic seedless cucumber (peel and chop)

Salad Dressing
1 cup        Pure virgin Olive Oil
1/2 cup     Freshly squeezed lemon
1/2 cup     Cider Vinegar
1 tsp.        Oregano (dried or fresh)
1 tsp.        Cilantro (fresh chopped)
1 tsp.        Basil (fresh chopped)

Egg Mixture
6               Hardboiled eggs
2 Tbsp     Greek style no fat yogurt
1 tsp.       Olive oil mayonnaise or vegannaise
Sea Salt and Pepper

DIRECTIONS

1. Wash spinach and towel dry.
2. In a large bowl, mix together salad dressing ingredients, add chopped tomatoes, avocado and cucumber.  Set aside and allow to marinate.
3. Cook eggs for seven minutes in boiling water, cool.  Peel and chop eggs in a small bowl, mix in yogurt, mayonnaise and salt and pepper to taste.
4. Serve on dinner plates – start with the spinach, then add the dressed vegetables, spoon the dressing over top.  Place the egg mixture on one side of the greens.
5. Enjoy!