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

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.