Avocado and Egg Garden Salad
Introducing the Avocado and Egg Garden Salad—a vibrant, nutritious dish that combines the creaminess of ripe avocados with perfectly boiled eggs and a delightful array of fresh vegetables. This salad is not only visually appealing but also quick to prepare, making it an ideal choice for brunch or a light lunch. Packed with healthy fats, protein, and essential nutrients, this refreshing salad can be served on its own or as a colorful addition to wraps. Customize it by adding your favorite veggies or proteins for a personal touch. Enjoy the burst of flavors in every bite!
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 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
- 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 in water for 8–9 minutes for firm yolks. Cool under cold water, peel, and slice.
- Slice the avocado, tomatoes, cucumber, and red onion. Chop parsley finely.
- In a shallow bowl, arrange spinach leaves as the base. Add avocado slices and egg halves next to each other.
- Top with sliced tomatoes, cucumber, and red onion.
- Sprinkle with chopped parsley, paprika, salt, and pepper to taste. Serve immediately.
Nutrition
- Serving Size: 1 salad (approximately 240g)
- Calories: 320
- Sugar: 3g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 186mg
Find it online: https://teffrecipes.com/avocado-and-egg-garden-salad/