Ingredients
- 4 large eggs, hard-boiled and sliced
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, thinly sliced
- 1 cup bell peppers (red, yellow, or green), diced
- 1 small red onion, finely chopped
- 2 cups mixed salad greens (lettuce, spinach, or arugula)
- 1 cup shredded carrots
- 1/2 cup corn kernels (optional)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/4 cup fresh parsley or cilantro, chopped
For Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice (or lime juice)
- 1 tsp Dijon mustard
- 1 tsp honey (optional)
- Salt & black pepper, to taste
Instructions
- Prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Set aside.
- In a large clear bowl (to show the layers), start with a base of mixed greens.
- Layer in order: cucumbers, carrots, corn, bell peppers, cherry tomatoes, and red onion.
- Add diced avocado and arrange the sliced hard-boiled eggs on top.
- Sprinkle with shredded cheese and fresh herbs.
- Drizzle with the prepared dressing right before serving or serve dressing on the side.
This salad is colorful, fresh, and perfect for a light lunch or as a side dish! 🌱🥑🥚
Do you want me to make it as a layered mason jar salad (meal prep style) or more like a party-style glass bowl salad?