Avocado Egg Salad Bowl

• 5 hard boiled eggs
• 1/2 avocado
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked mushrooms (from about 2 cups raw sliced)
• 1 tbsp lemon juice
• 1 tsp olive oil
• pinch of paprika

• 10 hard boiled eggs
• 1 avocado
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup cooked mushrooms (from about 2 cups raw sliced)
• 2 tbsp lemon juice
• 2 tsp olive oil
• pinch of paprika

• 15 hard boiled eggs
• 1 1/2 avocado
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 cup cooked mushrooms (from about 2 cups raw sliced)
• 3 tbsp lemon juice
• 3 tsp olive oil
• pinch of paprika

• 20 hard boiled eggs
• 2 avocado
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 cup cooked mushrooms (from about 2 cups raw sliced)
• 4 tbsp lemon juice
• 4 tsp olive oil
• pinch of paprika

1. Warm the olive oil in a skillet over medium heat, about 1 minute, until it shimmers.

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2. Add the mushrooms and cook, stirring now and then, 5 to 6 minutes, until browned and their liquid has cooked off.

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3. Add the spinach and cook, 2 to 3 minutes, until it wilts down and turns glossy, then take the pan off the heat and let it cool slightly.

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4. Pile the warm mushrooms and spinach into a bowl and pour the lemon juice over them.
5. Peel and halve the eggs, add them, and slice the avocado over the top.
6. Toss gently so the avocado coats everything, sprinkle with the paprika, and serve.

• Calories542
• Protein34g
• Carbs9g
• Fat41g
• Fiber7g
• Sodium358mg

• A Healthy Weight
• Blood Sugar

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