Avocado & Egg Salad (Light Meal Option)

This salad keeps things simple: chopped hard-boiled eggs and mashed avocado, brightened with lemon juice and a bit of red onion for bite, with almost no active cooking beyond boiling the eggs.

Using Greek yogurt instead of a heavier dose of mayonnaise keeps the salad lighter, which makes it a reasonable pick when you're keeping a meal smaller within a shorter eating window. A handful of chopped spinach folded in is entirely optional, but it adds some volume and color without changing the flavor much.

Mix gently rather than mashing everything together — you want to keep some texture from the avocado and egg rather than turning it into a paste.