Ingredients
Scale
- 2 hard- or medium-boiled eggs
- 1 ripe avocado, sliced
- 1 small tomato, sliced
- 1 cup cucumber, sliced
- 1 small red onion, thinly sliced
- 1 cup fresh spinach leaves
- 2 tbsp fresh parsley, chopped
- Pinch of paprika
- Salt and freshly cracked black pepper to taste
Instructions
- Boil the eggs in water for 8-9 minutes for firm yolks or 6-7 minutes for slightly jammy centers. Cool under cold water before peeling and slicing.
- Slice the avocado, tomato, cucumber, and red onion evenly; chop the parsley finely.
- In a shallow bowl, arrange spinach leaves as a base. Top with sliced avocado, egg halves, tomato slices, cucumber rounds, and red onion.
- Season with chopped parsley, paprika, salt, and pepper to taste. Serve immediately for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 320
- Sugar: 4g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 186mg