Ingredients
- 4 hard-boiled eggs, sliced
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup shredded carrots
- 1/2 red onion, thinly sliced
- 1 cup corn kernels (canned or cooked fresh)
- 2 cups mixed greens or chopped romaine lettuce
- 1/2 cup shredded cheese (cheddar or mozzarella) – optional
- 1/4 cup plain Greek yogurt or mayonnaise (for dressing)
- 1 tbsp lemon juice
- Salt & pepper to taste
Instructions
- Prepare Dressing: In a small bowl, mix Greek yogurt (or mayo) with lemon juice, a pinch of salt, and pepper. Stir well and set aside.
- Layer the Salad:
- Start with the lettuce or mixed greens as the base layer in a large glass bowl or trifle dish.
- Add shredded carrots evenly over the greens.
- Next, layer the corn, followed by diced cucumbers, and then cherry tomatoes.
- Add the red onions and spread the avocado cubes on top.
- Carefully place sliced boiled eggs over the avocado layer.
- Add Dressing: Spoon the dressing over the top or serve it on the side.
- Optional Topping: Sprinkle shredded cheese over the final layer for extra flavor.
- Chill: Refrigerate for at least 30 minutes before serving for best taste and presentation.
Enjoy your colorful, nutrient-packed salad!
Let me know if you want a spicy version or to make it vegan!