Fresh Garden Avocado Salad
This vibrant salad is a fresh wholesome and nutrient-packed dish featuring crisp cucumbers creamy avocados crunchy carrots and protein-rich boiled eggs. Perfect for a light lunch a side dish or a healthy meal prep option it’s beautifully layered and naturally flavorful—no heavy dressing needed. A celebration of texture color and nutrition in every bite.
Prep Time:
Preparation: 15–20 minutes
Cooking (eggs): 10 minutes
Total Time: 25–30 minutes
Ingredients:
2 cups fresh lettuce or mixed greens
2 medium cucumbers peeled and sliced
2 ripe avocados sliced
2 large carrots grated
2–3 boiled eggs halved or quartered
1/4 red onion sliced thin
Salt and pepper to taste
Optional lemon or lime juice for freshness
Optional dressing olive oil balsamic vinegar or yogurt-based dressing
Instructions:
Boil the eggs: Place eggs in a pot of boiling water for about 9–10 minutes. Let cool then peel and cut.
Prep the vegetables: Wash and dry all produce. Peel and slice cucumbers and carrots. Slice avocados and red onion.
Assemble the salad: On a large platter or salad bowl arrange the lettuce first then neatly layer cucumbers avocados grated carrots and red onion. Add boiled eggs around the edges.
Season and serve: Sprinkle with salt pepper and a squeeze of lemon or lime juice. Add your favorite dressing if desired and serve immediately.
Tips
Use ripe avocados Gently press them to check for softness without being mushy
Boil eggs ahead Make a batch in advance and store in the fridge for quick assembly
Prevent browning Add lemon or lime juice to the avocado slices to keep them fresh
Chill for crunch Keep your veggies in the fridge until serving for extra crispness
Layer thoughtfully For presentation layer ingredients side by side as shown or toss together for ease
Variations
Add protein Include grilled chicken tuna chickpeas or tofu for a complete meal
Try different greens Use arugula spinach kale or romaine as a base
Include fruit Add sliced apples oranges or pomegranate seeds for a sweet contrast
Spice it up Add chili flakes or sliced jalapeños for heat
Change the dressing Use hummus Greek yogurt tahini or a splash of apple cider vinegar for different flavor profiles
Go nuts Add sunflower seeds walnuts or almonds for crunch and healthy fats
Question and Answer
Q What can I use instead of avocado?
A You can try sliced mango hummus dollops or roasted sweet potato chunks
Q Can I make this salad ahead of time?
A Yes just keep the avocado and dressing separate until ready to serve
Q How do I store leftovers?
A Store in an airtight container in the fridge for up to 2 days but the avocado may brown
Q Is this salad good for weight loss?
A Yes it’s full of fiber healthy fats and protein which help keep you full and energized
Q What dressing works best?
A A simple olive oil and lemon juice combo or yogurt-based dressing works well
Q Can I add grains?
A Absolutely cooked quinoa couscous or brown rice are great additions
Nutrition (Approximate per serving based on 4 servings)
Calories 260
Protein 9g
Fat 19g
Carbs 15g
Fiber 7g
Sugar 5g
Cholesterol 105mg
Sodium 90mg
Values may vary depending on serving size and additions
Conclusion
This Fresh Garden Avocado Salad is a bright simple and nourishing dish that brings together creamy crunchy and crisp textures in one bowl. Packed with healthy fats fresh produce and protein it’s perfect as a light meal or a beautiful side dish. Easy to customize quick to prepare and always satisfying this salad is a staple for healthy eating any time of year.