Egg and Smoked Ham Salad

Makes 3 Servings  |  Prep Time 15 Min | Total Time: 25 minutes



  • 1 cup baby spinach leaves chopped
  • 3 large cooked mushrooms sliced
  • 1 TBSP coconut oil
  • 2 small cucumbers chopped
  • 1 ripe avocado diced
  • 5 oz. 150g smoked ham, diced
  • 2 hard-boiled eggs roughly chopped
  • 2 medium sized tomatoes diced

For the dressing:

  • 1/4 cup mayonnaise
  • 2 Tbsp lemon juice
  • 1 Tsp Dijon mustard
  • 1 tsp of mixed herbs of your choice
  • 1/4 tsp. Himalayan salt
  • 1/4 tsp. freshly cracked black pepper



  1. Boil eggs

    • If you are starting with fresh eggs, this would be when you would boil the eggs in a sauce pan.  Fill a saucepan with water (enough to cover the eggs) add 2 tsp of vinegar and a tsp of salt and bring to boil. Place eggs into the water and put a timer on for 9-11 minutes.  Or if you already boiled eggs as leftovers, that’s great and you can skip this step! But if your eggs are boiling away, this is when you can Prep the rest of the salad.
  2. Cook mushrooms

    • Melt coconut oil in a small fry pan and Sauté mushrooms. Allow to cool.
  3. In a bowl add spinach, avocado, cucumber, cheese and ham

  4. Prepare dressing

    • In a separate bowl or salad dressing shaker, combined lemon juice, mayonnaise, mustard, herbs, salt and pepper to make the dressing.
  5. Add cooled/cooked ingredients to serving bowl

  6. Mix dressing through salad

  7. Top with freshly cut tomatoes


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