This vibrant Layered Veggie Salad with Eggs & Avocado is a refreshing, nutrient-packed dish that’s as beautiful as it is satisfying. With layers of crisp vegetables, creamy avocado, and protein-rich hard-boiled eggs, it’s a perfect centerpiece for brunches, potlucks, or light dinners. The salad is built in a glass bowl to showcase its colorful layers—each one adding texture, flavor, and visual appeal. A zesty lemon-avocado dressing ties it all together, offering a creamy finish without the heaviness of mayonnaise. It’s gluten-free, customizable, and ideal for anyone looking to enjoy a wholesome, flavor-forward salad that feels indulgent yet light.
Ingredients
For the Salad Layers:
- 4 cups chopped romaine or iceberg lettuce
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1 cup red bell pepper, diced
- 1 cup cooked corn kernels (fresh or frozen)
- ½ cup red onion, thinly sliced
- 4 hard-boiled eggs, peeled and sliced
- 2 ripe avocados, diced
- ½ cup shredded cheddar or feta cheese (optional)
- ¼ cup chopped fresh parsley or cilantro
For the Avocado Dressing:
- 1 ripe avocado
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon Greek yogurt or sour cream
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1–2 tablespoons water (to thin, if needed)
Instructions
Step 1: Prepare the Ingredients
Start by prepping all your vegetables. Wash and chop the lettuce, halve the cherry tomatoes, dice the cucumber and bell pepper, shred the carrots, and slice the red onion thinly. Cook and cool the corn if using fresh. Peel and slice the hard-boiled eggs. Dice the avocados just before assembling to prevent browning.
Step 2: Make the Dressing
In a blender or food processor, combine the avocado, lemon juice, olive oil, Greek yogurt, Dijon mustard, salt, and pepper. Blend until smooth and creamy. Add water a tablespoon at a time until the dressing reaches your desired consistency. Taste and adjust seasoning as needed.
Step 3: Layer the Salad
In a large glass bowl (or trifle dish for dramatic effect), begin layering the ingredients in the following order:
- Base Layer: Spread the chopped lettuce evenly across the bottom.
- Tomatoes & Cucumber: Add a layer of cherry tomatoes followed by diced cucumber.
- Carrots & Bell Pepper: Sprinkle shredded carrots and diced red bell pepper for crunch and color.
- Corn & Onion: Add the corn kernels and sliced red onion.
- Eggs & Avocado: Carefully arrange the sliced eggs and diced avocado on top.
- Cheese & Herbs: Finish with shredded cheese and a sprinkle of fresh parsley or cilantro.
Step 4: Add the Dressing
You can either drizzle the avocado dressing over the top or serve it on the side. For a layered look, spoon dollops of dressing between layers as you build the salad.
Step 5: Chill & Serve
Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and keeps everything crisp. Serve chilled with extra dressing on the side.
🌿 Tips & Variations
- Make it vegan: Skip the eggs and cheese, and use plant-based yogurt in the dressing.
- Add protein: Toss in grilled chicken, chickpeas, or tofu for a heartier meal.
- Spice it up: Add sliced jalapeños or a pinch of chili flakes to the dressing.
- Presentation: Use a clear bowl to show off the layers, or build individual servings in mason jars for a portable option.
This salad is a celebration of freshness and texture—perfect for warm days or when you want something light yet satisfying. Want a tropical twist with mango or a sugar-free dressing next time? I’ve got ideas that’ll keep your salad game strong!