Avocado and Egg Garden Salad
Indulge in the freshness of our Avocado and Egg Garden Salad, a delightful dish that combines creamy avocado with protein-rich boiled eggs. This vibrant salad is packed with colorful vegetables, making it a feast for both the eyes and the palate. Perfect for picnics, quick lunches, or light dinners, it’s a versatile recipe that you can easily customize to your taste. The addition of paprika adds a subtle kick, enhancing the overall flavor profile. With just a few simple ingredients and minimal prep time, this salad is not only delicious but also nutrient-dense, helping you maintain a balanced diet while enjoying every bite.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 minutes
- Yield: Serves 1
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 hard-boiled eggs
- 1 avocado
- 1 small tomato
- 1 cup cucumber
- 1 small red onion
- 1 cup fresh spinach leaves
- Fresh parsley
- Paprika
- Salt
- Pepper
Instructions
- Boil the eggs for 8–9 minutes. Cool under cold water, peel, and slice.
- Prepare the vegetables by slicing the avocado, tomato, cucumber, and red onion; chop parsley finely.
- In a shallow bowl, layer fresh spinach as the base. Add avocado slices and egg halves next to each other.
- Top with tomato slices, cucumber slices, and red onion.
- Finish by sprinkling parsley and paprika; season with salt and pepper to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 2g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 186mg
Find it online: https://quickrecipelady.com/avocado-and-egg-garden-salad/