Avocado and Egg Garden Salad
Discover the delightful Avocado and Egg Garden Salad, a vibrant dish bursting with flavor and nutrition. Perfect for any occasion—be it brunch, lunch, or dinner—this salad combines creamy avocado and perfectly boiled eggs with an array of fresh vegetables. Each bite offers a satisfying mix of textures and tastes that will not only impress your guests but also cater to your cravings for something healthy. With just a quick prep time and minimal cooking involved, this salad is both a nourishing meal and an eye-catching centerpiece on your table.
- Prep Time: 10 minutes
- Cook Time: 8-9 minutes
- Total Time: 0 hours
- Yield: Serves 1
- Category: Salad
- Method: Boiling/Layering
- Cuisine: American
Ingredients
Scale
- 2 hard- or medium-boiled eggs
- 1 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 in water for 8-9 minutes for firm yolks or 6-7 minutes for a softer texture. Cool under cold water, peel, and slice in half.
- Slice the avocado, tomato, cucumber, and red onion; chop the parsley finely.
- In a shallow bowl, layer spinach leaves as a base. Arrange avocado slices on top, followed by egg halves, tomato slices, cucumber slices, and red onion.
- Season with chopped parsley, paprika, salt, and black pepper to taste. Serve immediately as a refreshing meal or side dish.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 186mg
Find it online: https://myrecipestories.com/avocado-and-egg-garden-salad/