Layered Veggie Salad with Eggs & Avocado

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INGREDIENTS

  • 4 large hard-boiled eggs, peeled and sliced
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup shredded carrots
  • 1 cup canned corn (drained) or fresh corn (boiled)
  • 1/2 red onion, finely chopped
  • 1 cup cooked chickpeas or kidney beans (optional)
  • 1 cup romaine lettuce or baby spinach, chopped
  • 1/4 cup feta or shredded cheese (optional)
  • Salt and black pepper, to taste
  • Fresh lemon juice (from 1/2 lemon)
  • 2 tablespoons olive oil
  • 1/2 cup plain Greek yogurt or your favorite dressing (ranch, tahini, or vinaigrette)

INSTRUCTIONS

  1. Prepare Ingredients:
    Slice the eggs, dice the avocado, and chop all the vegetables.
  2. Mix the Dressing (if using homemade):
    In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, salt, and pepper.
  3. Layer the Salad:
    In a large glass bowl or trifle dish, layer the ingredients in this order for visual appeal:
    • Lettuce or spinach (base layer)
    • Carrots
    • Cucumber
    • Corn
    • Red onion
    • Cherry tomatoes
    • Chickpeas or beans (if using)
    • Avocado
    • Egg slices
    • Cheese on top
  4. Top with Dressing:
    Spoon the dressing over the top or serve it on the side.
  5. Chill (optional):
    Refrigerate for 30 minutes before serving if you prefer it cold.
  6. Serve:
    Scoop into individual bowls or plates and enjoy!

Let me know if you’d like a vegan version or different dressing ideas!

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