Avocado and Egg Garden Salad
Avocado and Egg Garden Salad is a vibrant and nutritious dish that beautifully marries creamy avocado with hearty boiled eggs and crisp vegetables. Perfect for a quick lunch, picnic, or light dinner, this salad delivers a refreshing burst of flavors while being packed with essential nutrients. The combination of fresh ingredients not only tantalizes your taste buds but also provides a wholesome meal that’s easy to prepare. Enjoy this delightful salad as a standalone dish or paired with grilled chicken for an extra protein boost.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Salad
- Method: Boiling
- Cuisine: American
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 and freshly cracked black pepper to taste
Instructions
- Boil the Eggs: Place eggs in boiling water for 8–9 minutes for firm yolks or 6–7 minutes for a slightly jammy center. Cool under cold water before peeling and slicing in half.
- Prepare the Vegetables: Slice the avocado, tomato, cucumber, and red onion. Chop the parsley finely.
- Assemble the Salad: In a shallow bowl, layer fresh spinach leaves as a base. Arrange avocado slices around the edge and top with egg halves. Evenly distribute tomato slices, cucumber rounds, and red onion throughout.
- Season & Serve: Sprinkle with chopped parsley and paprika. Season with salt and pepper to taste. Serve immediately while fresh!
Nutrition
- Serving Size: 1 salad (approximately 280g)
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 186mg
Find it online: https://quickholidayrecipes.com/avocado-and-egg-garden-salad/