Avocado and Egg Garden Salad
Indulge in the vibrant flavors of Avocado and Egg Garden Salad, a delightful dish that’s as nutritious as it is visually appealing. This salad features creamy avocado paired with perfectly boiled eggs, fresh spinach, juicy tomatoes, crisp cucumbers, and aromatic herbs. It’s an excellent choice for a light lunch, dinner, or as a refreshing side at gatherings. With its quick preparation time and nutrient-dense ingredients, this salad not only satisfies your cravings but also supports a healthy lifestyle.
- 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 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 freshly cracked black pepper to taste
Instructions
- Boil the eggs in water for 8-9 minutes for hard-boiled or 6-7 minutes for slightly soft yolks. Cool under cold water, then peel and halve.
- Slice the avocado, tomato, cucumber, and red onion; chop the parsley.
- In a shallow bowl, layer spinach leaves as the base. Top with avocado slices and egg halves. Arrange tomato, cucumber rounds, and red onion on top.
- Finish with chopped parsley, paprika, salt, and pepper to taste. Serve immediately.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 310
- Sugar: 4g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 186mg
Find it online: https://cookingbelle.com/avocado-and-egg-garden-salad/