Crunchy Avocado & Egg Salad
A light and tasty salad packed with nutrients, perfect for a quick lunch or refreshing side dish.
Ingredients
Main ingredients
- 1 whole avocado, sliced Use ripe avocados for the best flavor and texture.
- 1/2 cup boiled corn Canned corn works well; just rinse and drain before using.
- 2 pieces boiled eggs, halved Boil for about 10 minutes.
- 1/2 cup cherry tomatoes, halved
- 1 cup fresh lettuce
- 1 tbsp lemon juice Drizzle over salad to enhance flavor and keep the avocado fresh.
- to taste Salt & pepper
Instructions
Preparation
- Boil the eggs for about 10 minutes. Once done, peel and slice them in half.
- Boil the corn until tender, which usually takes about 5 minutes.
- On a plate, arrange the sliced avocado, halved eggs, cherry tomatoes, and fresh lettuce beautifully.
- Drizzle lemon juice over the top and sprinkle with salt and pepper to taste.
Notes
For extra crunch, consider adding some nuts or seeds. If you like a kick, sprinkle some chili flakes on top! Feel free to mix in other veggies like bell peppers or cucumbers. Feta cheese can be added for a salty twist.