Layered Veggie Salad with Eggs & Avocado

Ingredients

• 4 large eggs, hard-boiled and sliced
• 1 large avocado, sliced or cubed
• 2 cups lettuce, chopped (romaine, iceberg, or mixed greens)
• 1 cup cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup sweet corn (cooked or canned, drained)
• 1 cup shredded carrots
• ½ cup red onion, thinly sliced (optional)
• ½ cup shredded cheese (cheddar or mozzarella)
• ½ cup cooked chickpeas or kidney beans (optional for protein)
• ½ cup salad dressing of choice (ranch, lemon vinaigrette, or yogurt dressing)
• Salt & pepper, to taste
• Fresh parsley or chives, chopped (for garnish)

Instructions

1. Prepare ingredients – Wash and chop all vegetables. Boil eggs for 8–10 minutes, then peel and slice. Cut avocado just before layering to prevent browning.
2. Layer the salad – In a large glass bowl or trifle dish, start layering:
   1. Lettuce (base layer)
   2. Cucumbers
   3. Cherry tomatoes
   4. Corn
   5. Shredded carrots
   6. Red onion
   7. Cheese
   8. Chickpeas or beans (if using)
   9. Egg slices
   10. Avocado slices/cubes
3. Add dressing – Pour dressing over the top or serve it on the side to keep veggies fresh and crunchy.
4. Season & garnish – Sprinkle with salt, pepper, and fresh herbs.
5. Serve immediately – Best enjoyed fresh to keep avocado bright and veggies crisp.

If you want, I can also give you a creamy homemade dressing recipe that pairs perfectly with this salad.