Layered Veggie Salad with Eggs & Avocado 🥑🥗🥚
A vibrant, protein-packed salad with crisp veggies, creamy avocado, and hard-boiled eggs—perfect for meal prep or a showstopping side dish!
⏰ Prep Time: 20 mins | 🍳 Cook Time: 10 mins (for eggs) | ❄️ Chill Time: 1+ hour | 🍴 Servings: 6
📝 Ingredients
For the Layers:
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1 head romaine lettuce, chopped
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1 cup (150g) cherry tomatoes, halved
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1 English cucumber, thinly sliced
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1 red bell pepper, diced
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4 hard-boiled eggs, sliced
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1 avocado, diced (tossed with 1 tsp lemon juice to prevent browning)
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½ cup (75g) red onion, thinly sliced (soak in cold water for 10 mins to mellow)
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1 cup (150g) frozen peas, thawed
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½ cup (60g) shredded cheddar cheese (optional)
For the Dressing:
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½ cup (120g) Greek yogurt (or sour cream)
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¼ cup (60ml) mayonnaise
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1 tbsp apple cider vinegar
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1 tsp Dijon mustard
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1 tsp honey (or maple syrup)
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½ tsp garlic powder
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Salt & pepper to taste
Garnish:
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Fresh dill or chives
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Crumbled bacon (optional)
📌 Instructions
1️⃣ Prep the Eggs:
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Hard-boil eggs (place in boiling water for 10 mins, then ice bath). Peel and slice.
2️⃣ Layer the Salad:
In a large glass bowl or trifle dish, layer in this order:
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Lettuce → tomatoes → cucumber → bell pepper → red onion → peas → cheese (if using).
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Arrange egg slices and avocado on top.
3️⃣ Make the Dressing:
Whisk all dressing ingredients until smooth. Drizzle over the salad just before serving, or serve on the side.
4️⃣ Chill & Serve:
Cover and refrigerate 1+ hour to let flavors meld. Garnish with herbs and bacon.
💡 Tips & Variations:
✅ Make ahead: Assemble (without avocado/dressing) up to 24 hours ahead. Add avocado/dressing before serving.
✅ Vegan? Skip eggs/cheese, use vegan mayo, and add tofu or chickpeas.
✅ Extra crunch? Top with sunflower seeds or croutons.
✅ Lighten up: Use all Greek yogurt (no mayo) and reduce cheese.
This colorful, crunchy, creamy salad is a crowd-pleaser for picnics or potlucks! Let me know how you customize it. 😊🌿
(P.S. For a low-carb version, swap peas with steamed green beans!)