A layered veggie salad with eggs and avocado is a wholesome, protein-packed dish that balances freshness, creaminess, and nutrition in every bite. This recipe is a wonderful choice for anyone looking to enjoy a vibrant and satisfying meal that is both visually appealing and healthy. The beauty of this salad lies in its colorful arrangement, where each layer contributes a unique texture and flavor.
From crunchy vegetables to smooth avocado slices and perfectly boiled eggs, this dish can be served as a light lunch, a side dish at gatherings, or even as a quick dinner option. Unlike traditional salads that are tossed together, this version stands out by stacking its ingredients into distinct, appetizing layers. Not only does this method make the presentation more attractive, but it also allows you to experience each ingredient individually before mixing them on your plate. The combination of fresh produce, healthy fats, and protein makes this recipe a complete meal on its own.
Ingredients
- 4 large eggs, hard-boiled and peeled
- 2 ripe avocados, peeled and sliced
- 1 medium cucumber, finely diced
- 1 large tomato, chopped into small cubes
- 1 medium red onion, thinly sliced
- 1 cup shredded carrots
- 1 cup lettuce, shredded or chopped
- 1 cup corn kernels, cooked or canned (drained)
- ½ cup Greek yogurt or mayonnaise (for dressing)
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Start by preparing the dressing in a small bowl. Mix Greek yogurt or mayonnaise with lemon juice, a pinch of salt, and black pepper until smooth. Set it aside while preparing the salad layers.
- Take a clear glass bowl or serving dish so the layers can be seen from the outside. Begin by spreading shredded lettuce at the base to form the first layer. On top of it, evenly add diced cucumbers and then sprinkle the chopped tomatoes. Arrange sliced onions as the next layer, followed by shredded carrots and corn kernels for extra color and crunch.
- Carefully add the sliced avocados as the next layer, arranging them neatly to cover the vegetables. Place the boiled eggs, either sliced or halved, on top of the avocado layer. Finally, drizzle the prepared dressing over the salad and spread it evenly. Garnish with fresh parsley or cilantro to give the salad a bright finishing touch. Serve immediately for the freshest flavor or refrigerate for 30 minutes before serving if you prefer it chilled.