Description
Experience the vibrant flavors of the Avocado and Egg Garden Salad, a delightful dish that’s both nutritious and satisfying. Packed with creamy avocado, protein-rich eggs, and an array of fresh vegetables, this salad is perfect for any occasion—whether you’re hosting a brunch or looking for a light dinner option. With its combination of textures and tastes, each bite is a refreshing experience. Easy to prepare and highly customizable, you can tailor it to suit your preferences or incorporate seasonal ingredients. Elevate your meals with this colorful garden platter that’s sure to impress!
Ingredients
Scale
- 2 hard-boiled eggs
- Avocado, sliced
- 1 small tomato, sliced
- 1 cup cucumber, sliced
- Small red onion, thinly sliced
- 1 cup fresh spinach leaves
- 2 tbsp fresh parsley, chopped
- Pinch of paprika
- Salt & freshly cracked black pepper to taste
Instructions
- Boil the eggs for 8–9 minutes for firm yolks or 6–7 minutes for a jammy center. Cool in cold water before peeling and slicing.
- Prepare the vegetables by slicing the avocado, tomatoes, cucumber, and red onion; chop the parsley finely.
- In a shallow bowl, layer spinach leaves as the base and top with avocado slices, egg halves, tomato slices, cucumber pieces, and red onion.
- Season with chopped parsley, paprika, salt, and pepper to taste. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 250g)
- Calories: 290
- Sugar: 3g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 186mg