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This vibrant Layered Veggie Salad with Eggs & Avocado is a healthy, protein-packed dish that’s as stunning as it is satisfying. Layered in a clear bowl or jar to showcase the colorful vegetables, it combines the richness of hard-boiled eggs and creamy avocado with crunchy fresh veggies and a light, tangy dressing. Ideal for picnics, lunch prep, or a healthy side dish, this salad offers texture, flavor, and nutrition in every bite—plus, it looks impressive without any complicated prep.
⏱ Prep Time
- Preparation: 20 minutes
- Chilling Time (optional): 30 minutes
- Total Time: 20–50 minutes
🔧 Equipment Needed
- Large clear glass bowl (or individual mason jars for serving)
- Cutting board and knife
- Vegetable peeler
- Mixing bowl (for dressing)
- Spoon or spatula
- Whisk or fork
🛒 Ingredients
Base Salad Layers
- 2 cups mixed leafy greens (spinach, romaine, arugula)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup carrots, shredded or julienned
- 1 cup cooked corn kernels (fresh or frozen & thawed)
- 4 hard-boiled eggs, sliced or quartered
- 1 large ripe avocado, diced
- ¼ cup red onion, thinly sliced
- ½ cup shredded cheese (optional – cheddar, feta, or mozzarella)
Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice or apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper to taste
📝 Ingredient Notes
- Avocado: Add just before serving to prevent browning. A squeeze of lemon helps keep it fresh longer.
- Eggs: Cook to your preferred doneness—soft- or hard-boiled both work well.
- Cheese: Feta adds a tangy touch, while mozzarella is milder and creamier.
- Leafy Greens: Use a mix for texture. Avoid overly watery greens like iceberg.
- Optional Add-ins: Chopped bell peppers, radishes, or roasted chickpeas can add even more crunch or protein.
👩🍳 Instructions
- Prepare the Dressing:
In a small bowl, whisk together olive oil, lemon juice (or vinegar), Dijon mustard, honey, salt, and pepper until emulsified. Taste and adjust seasoning as needed. Set aside. - Layer the Salad (Bottom to Top):
In a large clear glass bowl or wide jar, layer ingredients in the following order:- Leafy greens (base)
- Cucumbers
- Carrots
- Corn
- Cherry tomatoes
- Red onion
- Cheese (if using)
- Sliced eggs
- Diced avocado (add just before serving for best results)
- Add Dressing:
Pour the dressing over the top, or serve it on the side. If prepping ahead, place the dressing at the bottom of the jar and layer the heartier veggies first to avoid sogginess. - Serve or Chill:
Serve immediately or refrigerate for up to 4 hours. Mix just before eating to distribute the dressing.
📊 Nutrition Facts (Per serving – approx. 1/4 of full salad)
- Calories: ~320
- Protein: 11g
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 6g
- Sugar: 5g
- Cholesterol: 190mg
- Sodium: 180mg
Values may vary depending on dressing, cheese, and portion sizes.
💡 Tips
- Meal Prep Friendly: Assemble in jars for portable lunches. Keep avocado and dressing separate until ready to eat.
- Egg Perfection: For easy peeling, cool eggs in ice water immediately after boiling.
- Customizable: This salad is incredibly versatile. Adjust the layers based on what you have—leftover roasted veggies work great too.
- Presentation: For parties or brunch, layer in a trifle bowl for a show-stopping centerpiece.
🔄 Variations
- Mexican-Inspired: Swap cheese for cotija, add black beans, cilantro, and a lime-jalapeño dressing.
- Mediterranean Style: Use feta, kalamata olives, chickpeas, and tzatziki or lemon-oregano vinaigrette.
- Keto-Friendly: Skip corn and carrots, add more avocado and eggs, and use a high-fat dressing like Caesar or ranch.
- Vegan Version: Omit eggs and cheese. Add tofu, chickpeas, or avocado cream as protein sources.
