Spinach salad in a bowl

Tuscan Spinach Salad

by Dr. Kellyann
Table of Contents

    Prep time: 10 min • Cook time: 10 min • Yield: 4 servings

    Ingredients

    • 2 eggs
    • 2 cups baby spinach
    • 1 cup chopped fresh basil
    • 3 tablespoons olive oil
    • 1 red onion, chopped
    • 1 tablespoon chopped fresh oregano
    • 1/3 cup lemon juice
    • 2 tablespoons chopped black olives
    • 1 avocado, peeled, pitted, and diced
    Directions
    1. Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil and then turn off the heat and cover the pot with a lid. Let the eggs sit for 10-minutes.
    2. Drain the eggs and place in a bowl of ice water until they're cool enough to handle. Remove the shells and roughly chop the eggs.
    3. Combine the eggs and the remaining ingredients in a large bowl and serve.
    Vary It! You can substitute the hard-boiled eggs for any protein you love.
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    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.