Layered Veggie Salad with Eggs & Avocado

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

  1. 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.
  2. 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.
  3. Add Dressing: Spoon the dressing over the top or serve it on the side.
  4. Optional Topping: Sprinkle shredded cheese over the final layer for extra flavor.
  5. 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!

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