Avocado and Egg Garden Salad
Avocado and Egg Garden Salad is a delightful combination of creamy avocado, perfectly boiled eggs, and a vibrant mix of fresh vegetables. This nutrient-rich salad is not only visually stunning but also incredibly easy to prepare, making it an excellent choice for a light lunch, picnic, or dinner side dish. With its satisfying texture and delightful flavors, it’s sure to impress anyone at your table. In just 10 minutes, you can whip up this refreshing dish that showcases the best of nature’s bounty and provides essential nutrients.
- 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 tablespoons fresh parsley, chopped
- Salt and freshly cracked black pepper to taste
- Pinch of paprika
Instructions
- Boil the eggs in water for 8-9 minutes for firm yolks. Cool under cold water, peel, and slice.
- Slice avocado, tomato, cucumber, and red onion.
- In a shallow bowl, layer spinach leaves as the base. Top with avocado slices and egg halves.
- Arrange tomato slices, cucumber pieces, and red onion around the salad.
- Sprinkle with parsley, paprika, salt, and pepper before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 370mg
Find it online: https://dailyrecipetime.com/avocado-and-egg-garden-salad/