Place the 1 whole egg into a cooking pot with water and bring to a boil. Then, cover with a lid and remove from the heat. Let it stand for 10 minutes. Cool the egg in ice water and peel off the shell layer.
Rinse the 2 cups of spinach leaves. Slice the 1/2 cup of cherry tomatoes in half. Chop the 1 clove of garlic and 1 whole green onion finely. Chop the hard boiled egg.
Place the spinach leaves, cherry tomatoes, hard boiled egg, and green onion into a salad bowl.
Add the 2 tbsp of avocado oil, 1 tbsp of aged balsamic vinegar, 1 clove of garlic, 1/2 tsp of course black pepper, and 1/8 tsp of pink himalayan salt into a glass cup and whisk. Then, pour over the top the salad.