Layered Veggie Salad with Eggs & Avocado

INGREDIENTS

• 4 large eggs, hard-boiled and sliced
• 1 ripe avocado, diced or sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 cup shredded carrots
• 1 cup cooked sweet corn (fresh or canned)
• 1/2 red onion, thinly sliced
• 1 bell pepper (any color), diced
• 2 cups romaine or iceberg lettuce, chopped
• 1/4 cup feta cheese or shredded cheddar (optional)
• 2–3 tablespoons fresh parsley or cilantro, chopped

For the dressing:

• 1/4 cup Greek yogurt or mayonnaise
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt & pepper to taste

Instructions

1. Prepare the dressing:
   In a small bowl, whisk together Greek yogurt (or mayo), olive oil, lemon juice, Dijon mustard, salt, and pepper. Set aside.
2. Assemble the salad in layers:
   In a large glass bowl or trifle dish, layer the following ingredients in this order:
   • Lettuce
   • Cucumber
   • Shredded carrots
   • Cherry tomatoes
   • Corn
   • Bell pepper
   • Red onion
   • Sliced eggs
   • Avocado
3. Add cheese & herbs (optional):
   Sprinkle with feta or cheddar and chopped parsley or cilantro.
4. Top with dressing:
   Drizzle the dressing over the top or serve it on the side for guests to add themselves.
5. Chill & serve:
   Refrigerate for 20–30 minutes before serving to let the flavors meld together. Serve cold.

Would you like a variation with bacon or grilled chicken for protein?