This vibrant, hearty salad is meat-free but loaded with flavor! Sautéed mushrooms bring the umami, while juicy cherry tomatoes and jammy eggs add brightness and protein. Built on a bed of fresh baby spinach, it’s perfect for lunch, dinner, or a clean eating reboot!
🛒 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
4 cups baby spinach
1 cup sliced mushrooms (white or cremini)
1/2 cup cherry tomatoes (halved, mix of red and yellow)
2 boiled eggs (medium or soft-boiled)
1 tbsp olive oil
1/2 tsp garlic powder
Salt & pepper to taste
Optional: drizzle of balsamic vinaigrette or lemon juice
🔥 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Sauté the Mushrooms: Heat olive oil in a skillet over medium heat. Add mushrooms, garlic powder, salt, and pepper. Sauté for 5–7 minutes until golden and tender.
Boil the Eggs: Bring water to a boil, gently lower in eggs, and boil for 8–9 minutes. Cool under cold water and peel.
Assemble the Salad: In a bowl, layer baby spinach. Top with sautéed mushrooms, sliced cherry tomatoes, and halved boiled eggs.
Finish: Add a crack of fresh pepper and drizzle with your favorite vinaigrette or a squeeze of lemon.
⏱️ Prep Time: 10 mins
🔥 Cooking Time: 10 mins
⏳ Total Time: 20 mins
📊 Kcal: ~280 per serving
👨👩👧👦 Servings: 2
Reviewed by EL KATIBI MARIA
on
December 19, 2025
Rating:
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