Avocado and Egg Garden Salad
Avocado and Egg Garden Salad is a delightful and nutritious dish that brings together creamy avocado, perfectly boiled eggs, and a medley of fresh vegetables. This vibrant salad is perfect for any meal—whether you need a quick lunch, a light dinner, or a refreshing side at your next gathering. With its rich flavors and contrasting textures, the Avocado and Egg Garden Salad not only satisfies your taste buds but also supports your wellness goals. In just 10 minutes, you can whip up this healthy dish that’s customizable to suit any palate. Enhance it with your favorite herbs or seasonal veggies for a personalized touch!
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 minutes
- Yield: Serves 2
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
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
Instructions
- Boil the eggs in water for 8-9 minutes for firm yolks or 6-7 minutes for a jammy center. Cool under cold water, peel, and slice in half.
- Slice the avocado, tomato, cucumber, and red onion; chop fresh parsley.
- In a shallow bowl, arrange spinach leaves as the base. Layer the avocado slices on top followed by egg halves.
- Add tomato slices, cucumber pieces, and red onion over everything.
- Sprinkle with chopped parsley, paprika, salt, and pepper to taste. Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 186mg
Find it online: https://cookingwithmia.com/avocado-and-egg-garden-salad/