Ingredients
- 4 boiled eggs, sliced
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup shredded lettuce (or mixed greens)
- 1 red bell pepper, diced
- 1/2 cup shredded carrots
- 1/2 cup sweet corn (optional)
- 1/4 cup red onion, finely chopped
- 1/2 cup shredded cheese (optional)
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley or cilantro, for garnish
Instructions
- Prepare all the vegetables by washing, peeling (if needed), and chopping into bite-sized pieces.
- In a large glass bowl or trifle dish, start layering: first lettuce, then cucumbers, tomatoes, red bell pepper, carrots, corn, onion, and avocado.
- Add a layer of sliced boiled eggs on top.
- Sprinkle shredded cheese if using.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make a light dressing.
- Drizzle the dressing evenly over the salad.
- Garnish with fresh parsley or cilantro.
- Chill for 20–30 minutes before serving for best flavor.
Do you want me to make this healthy & light (like a no-mayo version) or more classic creamy layered salad with a yogurt/mayo dressing?