Description
A refreshing and nutritious Avocado Egg Salad Bowl featuring creamy ripe avocado, protein-packed hard-boiled eggs, crunchy cucumber, juicy cherry tomatoes, and tangy feta cheese, all layered over crisp romaine lettuce. This salad is quick to prepare, perfect for a healthy lunch or light dinner, and can be dressed with olive oil or lemon juice for extra zest.
Ingredients
Scale
Salad Ingredients
- 12 hard-boiled eggs, sliced
- 1 ripe avocado, diced or sliced
- 1 cup cucumber, sliced
- 45 cherry tomatoes, halved
- 2 tbsp feta cheese, cubed
- 1 cup chopped romaine or lettuce mix
- Salt and black pepper to taste
- Optional: Olive oil or lemon juice for drizzling
Instructions
- Prepare the base: Chop the romaine lettuce into bite-sized pieces and place them in a large mixing bowl to create a fresh, crunchy base for the salad bowl.
- Layer ingredients: Begin layering by adding the diced or sliced avocado over the chopped lettuce, then add slices of cucumber, followed by halved cherry tomatoes, cubes of feta cheese, and finally the sliced hard-boiled eggs on top, creating a colorful and textured bowl.
- Season and serve: Sprinkle salt and freshly ground black pepper over the salad to enhance the flavors. If desired, drizzle with olive oil or fresh lemon juice to add a light, zesty finish. Serve the salad chilled for the best taste experience.
Notes
- To hard-boil eggs, place them in boiling water for 9-10 minutes, then cool in ice water before peeling and slicing.
- Use ripe but firm avocados to maintain good texture and avoid mushiness in the salad.
- For extra flavor, consider adding fresh herbs such as dill or parsley.
- This salad can be prepared ahead and kept refrigerated for up to 24 hours but add avocado just before serving to prevent browning.
