Ingredients
- 4 large eggs, hard-boiled and sliced
- 1 ripe avocado, diced
- 2 cups chopped romaine or iceberg lettuce
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup shredded carrots
- ½ cup red onion, thinly sliced
- ½ cup sweet corn (optional)
- ½ cup shredded cheddar or feta cheese (optional)
- ½ cup cooked bacon bits (optional)
- ½ cup ranch or your favorite dressing
- Salt & pepper to taste
- Fresh herbs (like parsley or chives), for garnish
Instructions
- Prepare the Ingredients: Hard-boil the eggs, peel, and slice them. Dice the avocado just before layering to prevent browning.
- Layer the Salad:
- In a large clear bowl or trifle dish, start with the chopped lettuce as the base.
- Add a layer of cucumbers, then carrots, then cherry tomatoes.
- Next, add the red onions and sweet corn if using.
- Carefully layer the sliced eggs and diced avocado on top.
- Sprinkle with shredded cheese and bacon bits if desired.
- Season & Dress: Sprinkle salt and pepper over the top. Drizzle with ranch or your preferred dressing right before serving, or serve the dressing on the side.
- Garnish: Finish with chopped fresh herbs for extra freshness and color.
- Serve: Chill in the fridge until ready to serve. Serve cold and enjoy!
Would you like me to adjust this for a specific number of servings, or help with storage tips?