Spinach Salad with Boiled Eggs and Mushrooms
Introduction
This delightful Spinach Salad with Boiled Eggs and Mushrooms is a refreshing, nutrient-packed meal that can be enjoyed as a light dinner or packed for lunch. The combination of sautéed mushrooms, fresh spinach, and perfectly boiled eggs creates a satisfying salad, while the tangy vinaigrette adds a burst of flavor. Topped with roasted pumpkin seeds, this dish becomes a perfect balance of textures and tastes. With just a handful of simple ingredients, this recipe comes together quickly, making it ideal for busy weeknights or meal prep.
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms (sliced) | 5 |
| Extra virgin olive oil | 1 teaspoon |
| Spinach leaves (baby spinach) | 4 cups |
| Whole eggs (hard boiled and chopped) | 2 |
| Salt | To taste |
| Black pepper powder | To taste |
| Lemon juice | 1 tablespoon |
| Fresh ginger (grated) | 1/2 teaspoon |
| Dijon mustard | 1 teaspoon |
| Sesame (gingelly) oil | 2 tablespoons |
| Pumpkin seeds (roasted) | 1 teaspoon |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Servings
- Serves: 3
- Cuisine: Continental
- Course: Dinner
- Diet: Eggetarian
Instructions
-
Sauté the Mushrooms:
Begin by heating a sauté pan over medium heat. Add the sliced button mushrooms to the pan with a small drizzle of olive oil, a pinch of salt, and freshly ground black pepper. Sauté the mushrooms until they release their moisture and begin to brown slightly. Continue to cook until all the water evaporates and the mushrooms are tender. Once done, set them aside to cool slightly. -
-
Prepare the Vinaigrette:
In a small bowl, combine the lemon juice, grated fresh ginger, sesame oil, Dijon mustard, and a pinch of salt and pepper. Whisk the mixture thoroughly until it emulsifies and all ingredients are well combined. -
Assemble the Salad:
In a large salad bowl, add the sautéed mushrooms and fresh spinach leaves. Pour the prepared vinaigrette over the salad and toss everything together gently to coat the spinach and mushrooms evenly with the dressing. -
Add the Boiled Eggs:
Once the salad is well mixed, add the chopped hard-boiled eggs and stir carefully, ensuring the eggs are distributed throughout the salad without breaking them down too much. -
Garnish and Serve:
To finish, sprinkle roasted pumpkin seeds on top of the salad for added crunch and flavor. Serve immediately, or refrigerate for later.
Serving Suggestions:
This Spinach Salad with Boiled Eggs and Mushrooms pairs wonderfully with a light soup, such as Curried Apple & Celery Soup, for a wholesome weeknight dinner. It also makes for a great lunch option, perfect for packing into a lunchbox for work or school.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | 10g |
| Carbohydrates | 10g |
| Fat | 14g |
| Fiber | 3g |
| Sugar | 4g |
| Sodium | 200mg |
Tips:
- For extra crunch and nutrition, try adding some chopped nuts or seeds to the salad.
- You can substitute regular olive oil for the sesame oil if preferred, but the sesame oil gives a lovely depth of flavor to the dressing.
- If you prefer a more robust flavor, consider adding a bit of grated Parmesan or feta cheese.
This salad is not only delicious but also a healthy and easy way to incorporate more greens into your diet. Enjoy!
