Avocado Salad with Tomato, Eggs, and Cucumber

Ingredients:

1 avocado, diced
1 cup cherry tomatoes, halved
1 cucumber, thinly sliced
1/2 cup red onion, thinly sliced
4 hard-boiled eggs, halved
1 cup spinach leaves
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper

Instructions:

In a large bowl, combine the avocado, tomatoes, cucumber, red onion, and spinach leaves.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss to coat.
Top with the hard-boiled eggs and serve immediately.
Tips:

For a heartier salad, add some grilled chicken or chickpeas.
You can also use balsamic vinegar instead of lemon juice.
This salad is best served fresh, but it can be stored in the refrigerator for up to 1 day.
Enjoy!