Description
Indulge in the freshness of our Avocado and Egg Garden Salad, a delightful medley that combines creamy avocado with perfectly boiled eggs nestled among vibrant vegetables. This salad is not only visually stunning but also brimming with essential nutrients, making it an ideal choice for brunch, lunch boxes, or a light dinner.
Ingredients
Scale
- 2 hard-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 and pepper to taste
Instructions
- Boil the eggs: Place them in boiling water for 8-9 minutes for firm yolks. Cool under cold water, peel, and slice.
- Prepare the vegetables: Slice the avocado, tomato, cucumber, and onion; chop the parsley.
- Assemble the salad: In a shallow bowl, lay down spinach leaves as a base. Top with avocado slices and egg halves followed by tomato slices, cucumber pieces, and red onion.
- Season: Sprinkle with parsley, paprika, salt, and pepper to taste. Serve immediately for freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Assembly
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/2 salad (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 186mg