Description

Avocado and Egg Garden Salad is a bright and nutritious dish that elevates any meal with its fresh flavors and vibrant colors. This quick and easy salad features creamy avocado paired with perfectly boiled eggs, crisp cucumbers, juicy tomatoes, and fresh spinach, making it an ideal option for lunch or a light dinner. Not only is this salad packed with healthy fats and protein to keep you satisfied, but it can also be customized with your favorite vegetables or herbs for added variety. Whether you’re planning a picnic or simply looking for a wholesome meal at home, this Avocado and Egg Garden Salad is sure to impress!

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

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Instructions

Boil the eggs in water for 8-9 minutes for firm yolks; cool under cold water before peeling and slicing.
Slice the avocado, tomato, cucumber, and red onion; chop the parsley finely.
In a shallow bowl, layer spinach leaves as a base. Add avocado slices, egg halves, tomato slices, cucumber slices, and red onion.
Season with chopped parsley, paprika, salt, and pepper to taste. Serve immediately for the best flavor.

Prep Time: 10 minutes
Cook Time: 9 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 3g
Sodium: 210mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 10g
Protein: 12g
Cholesterol: 370mg