Description
Refreshing and vibrant, the Avocado and Egg Garden Salad is a delightful dish that elevates any meal. The rich creaminess of ripe avocados paired with protein-packed boiled eggs creates a satisfying combination that’s both nutritious and visually appealing. This salad is perfect for a light lunch, an elegant side dish at dinner, or even a picnic treat. With its fresh vegetables and simple preparation, you’ll have a colorful plate ready in just a few minutes—ideal for impressing guests or enjoying on your own.
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 tbsp fresh parsley, chopped
- Pinch of paprika
- Salt & freshly cracked black pepper to taste
Instructions
- Boil the eggs: Place eggs in boiling water and cook for 8-9 minutes for firm yolks (or 6-7 minutes for a jammy center). Cool under cold water, peel, and slice in half.
- Prepare the vegetables: Slice the avocado, tomato, cucumber, and red onion. Chop the parsley.
- Assemble the salad: In a shallow bowl, arrange spinach leaves as a base. Add avocado slices around the bowl, then place egg halves on top along with tomato slices, cucumber slices, and red onion.
- Season & finish: Sprinkle with parsley, paprika, salt, and freshly cracked black pepper to taste. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Salad
- Method: Boiling, Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approx. 300g)
- Calories: 320
- Sugar: 3g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 186mg
Keywords: Choose ripe avocados that yield slightly when pressed for optimal creaminess. Customize by adding grilled chicken or turkey for extra protein. Chilling your vegetables before assembly enhances freshness.