Avocado and Egg Garden Salad
Discover the delightful Avocado and Egg Garden Salad, a refreshing and nutritious dish perfect for any occasion. This vibrant salad combines creamy avocado with protein-rich boiled eggs and an array of fresh vegetables, creating a beautiful medley that not only looks appealing but also packs a nutritional punch. Ideal for light lunches, picnics, or as an impressive side dish at gatherings, this salad is quick to prepare and bursting with flavor. With its colorful presentation and wholesome ingredients, it’s sure to become a favorite in your meal repertoire.
- 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-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
- Salt and freshly cracked black pepper to taste
- Pinch of paprika
Instructions
- Boil the eggs: Place in boiling water for 8–9 minutes. Cool under cold water, peel, and slice in half.
- Prepare the vegetables: Slice avocado, tomato, cucumber, and red onion. Chop parsley finely.
- Assemble the salad: In a shallow bowl, layer spinach as the base. Add avocado slices next to egg halves; top with tomato slices, cucumber pieces, and red onion.
- Season: Sprinkle parsley over the salad and add paprika along with salt and pepper to taste. Serve immediately.
Nutrition
- Serving Size: 1 salad (approx. 300g)
- Calories: 408
- Sugar: 3g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 372mg
Find it online: https://chadrecipes.com/avocado-and-egg-garden-salad/