Ingredients
- 4 hard-boiled eggs, chopped
- 1 ripe avocado, diced
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded carrots
- 1/2 small red onion, finely chopped
- 1 cup shredded cheddar cheese (optional)
- 1 cup baby spinach or lettuce, chopped
- 1/2 cup plain Greek yogurt or mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley or chives, chopped
- Salt and pepper to taste
Instructions
- In a small bowl, mix the Greek yogurt (or mayonnaise) with lemon juice, chopped herbs, salt, and pepper to make a simple dressing.
- In a large glass bowl or trifle dish, layer the chopped lettuce or spinach on the bottom.
- Add layers of shredded carrots, cucumber, cherry tomatoes, corn, and chopped red onion.
- Gently spread the chopped hard-boiled eggs on top of the veggies.
- Arrange the diced avocado over the eggs.
- Sprinkle shredded cheddar cheese over the top if using.
- Spoon the dressing evenly over the top layer or serve it on the side.
- Garnish with extra fresh herbs if desired.
- Cover and chill for at least 30 minutes before serving to let the flavors blend.
Would you like a version with a different dressing or extra toppings?