Avocado egg salad

A Lebanese spice blend upgrades this sweet-savory dish.

“This protein-packed egg salad is perfect for filling a whole wheat pita and enjoying along with simple mozzarella skewers,” says chef Natalie Mortimer, who co-founded The Modern Proper with fellow chef Holly Erickson.


½ cup spinach
1 Persian cucumber
½ avocado, skin on
2 sun-dried tomatoes (from olive bar), thinly sliced
1 tablespoon za’atar
4 marinated tomatoes (from olive bar)
4 olives
4 small marinated mozzarella balls (from olive bar)
1 small whole wheat pita


Put the spinach, eggs, cucumber, avocado, sun-dried tomatoes and za’atar in an airtight container.  
Thread the tomatoes, olives, and mozzarella balls onto two 6-inch skewers. Place in an airtight container or sandwich bag and store everything in the fridge.


Dice the avocado, eggs, and cucumbers, then gently smash the three ingredients together. Place the mixture inside the pita along with the spinach and sun-dried tomatoes. Enjoy with the mozzarella skewers.
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