Description

Avocado and Egg Garden Salad is a delightful and vibrant dish that seamlessly blends fresh flavors and textures, making it an ideal choice for any occasion. This nutrient-rich salad features creamy avocado, perfectly boiled eggs, and a variety of crunchy vegetables, ensuring your taste buds will be thrilled with every bite. Not only does it satisfy hunger, but it also adds a stunning burst of color to your plate, making it perfect for light lunches, filling side dishes, or colorful dinner additions. With its quick preparation time and versatile ingredients, this salad can effortlessly complement your meals while keeping health in focus.

Ingredients

Scale

2 hard- or medium-boiled eggs
1 ripe avocado, sliced
1 small tomato, sliced
1 cup cucumber, sliced
1 small red onion, thinly sliced
1 cup fresh spinach leaves
2 tablespoons fresh parsley, chopped
Pinch of paprika
Salt & freshly cracked black pepper to taste

Instructions

Boil the eggs: Place eggs in boiling water for 8-9 minutes (firm yolks) or 7 minutes (jammy center). Cool under cold water, peel them, and slice in half.
Prepare the vegetables: Slice the avocado, tomatoes, cucumber, and red onion. Chop the parsley finely.
Assemble the salad: In a shallow bowl, arrange spinach leaves as a base. Layer avocado slices on top followed by egg halves, tomato slices, cucumber rounds, and red onion.
Season & finish: Sprinkle chopped parsley and paprika on top. Season with salt and freshly cracked black pepper to taste. Serve immediately for the best flavors.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling/Assembly
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 3g
Sodium: 180mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 10g
Protein: 12g
Cholesterol: 186mg

Keywords: Choose ripe avocados for optimal creaminess. Add lemon juice to prevent browning of avocado. Customize with additional veggies like bell peppers or leafy greens.