Layered Veggie Salad with Eggs & Avocado

Ingredients

• 4 large eggs, hard-boiled and sliced
• 1 ripe avocado, diced
• 2 cups romaine lettuce or mixed greens, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, thinly sliced
• 1 cup shredded carrots
• 1/2 cup red onion, thinly sliced
• 1/2 cup corn kernels (fresh, canned, or thawed from frozen)
• 1/2 cup shredded cheddar cheese (optional)
• 1/4 cup chopped fresh parsley or cilantro
• Salt & black pepper to taste
• Your favorite dressing (ranch, balsamic, lemon vinaigrette, or yogurt-based)

Instructions

1. Prepare all the ingredients: Boil eggs, chop veggies, and dice the avocado just before assembling to avoid browning.
2. Layer the salad in a glass bowl or large trifle dish (for presentation):
   • Bottom layer: chopped lettuce or greens
   • Next: cucumbers, then carrots, then corn
   • Follow with red onions and cherry tomatoes
   • Add a layer of shredded cheese (if using)
   • Carefully place sliced eggs on top
   • Scatter diced avocado over the eggs
3. Season with a pinch of salt and pepper.
4. Garnish with chopped parsley or cilantro.
5. Drizzle with dressing right before serving or serve the dressing on the side.
6. Chill for 30 minutes if desired, or serve immediately for freshness.

Would you like a lighter version of the dressing or an add-on like chickpeas or bacon bits?