This Layered Veggie Salad with Eggs & Avocado is perfect for healthy lunches.Looking for a healthy layered salad that’s both colorful and packed with nutrients? This Layered Veggie Salad with Eggs & Avocado is a visual masterpiece and a nutritional powerhouse. Perfect for potlucks, cookouts, or weekday lunches, this dish combines the crunch of fresh vegetables with the creaminess of avocado and eggs. If you’re looking for a recipe that’s both low-carb and high-protein, this is your new go-to.
For a fresh twist on summer recipes, you might enjoy the Easy Creamy Cucumber Salad — it pairs wonderfully with this layered veggie bowl.
This salad is not just about taste — it’s designed for maximum visual appeal as well. When served in a clear trifle bowl, the colorful layers of cucumber, tomato, peas, avocado, and egg create an inviting look that immediately grabs attention. According to AllRecipes, layered salads have become a staple for gatherings because they allow for make-ahead preparation and beautiful presentation.
Ingredients
- 4 cups chopped romaine lettuce
- 1 1/2 cups shredded cheddar cheese
- 2 cups sliced cucumber
- 2 cups cherry tomatoes, halved
- 2 ripe avocados, diced
- 1 1/2 cups green peas (fresh or thawed from frozen)
- 6 large hard-boiled eggs, sliced
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional: 3/4 cup mayonnaise or ranch dressing (spread between layers)
Instructions
- Prepare ingredients: Wash all vegetables thoroughly. Chop romaine lettuce, slice cucumbers and cherry tomatoes, and dice the avocado.
- Boil the eggs: Place eggs in boiling water for 10–12 minutes. Cool under cold water, peel, and slice.
- Layer the salad: In a large trifle bowl or glass container:
- Start with a base layer of romaine lettuce.
- Add a layer of shredded cheddar cheese.
- Follow with cucumber slices, then cherry tomatoes.
- Gently spoon in the diced avocado.
- Sprinkle a generous layer of green peas.
- If using dressing, spread a light layer now.
- Top it off: Finish with sliced boiled eggs arranged in a circle. Sprinkle remaining cheese and chopped parsley on top.
- Chill before serving: Refrigerate for 30 minutes to let flavors meld together.
Why You’ll Love This Salad
This dish combines healthy fats from avocado, high-quality protein from eggs, and fiber-rich vegetables in every bite. It’s a low-carb salad that satisfies hunger without heavy carbs or processed ingredients. Whether you’re living a keto lifestyle or just trying to eat clean, this recipe fits beautifully.
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For something warm to pair with it, consider this creamy Mushroom Soup from Brandi Recipes — a comforting choice with earthy flavors.
This Layered Veggie Salad with Eggs & Avocado is perfect for healthy lunches. Layered salads are also ideal for meal prepping. Since the layers keep wet ingredients away from the dry ones, the salad stays fresh in the fridge for up to 2 days.
Nutritional Highlights
Each serving of this layered salad offers:
- Protein: from eggs and cheese
- Fiber: from cucumbers, peas, lettuce
- Vitamins A, C, and K: from leafy greens and tomatoes
- Healthy fats: thanks to avocado
If you’re looking for a sweet finish after this hearty salad, the Blueberry Sour Cream Pound Cake is an irresistible option that balances flavor and nutrition.
Tips for the Best Layered Salad
- Use a clear bowl to showcase the layers for visual appeal.
- Add the dressing lightly between layers so it doesn’t overpower the veggies.
- Avocados should be ripe but firm to maintain their texture.
- Want more crunch? Add bacon bits or chopped nuts just before serving.
- To keep the avocado from browning, toss it with a few drops of lemon juice.
For another savory idea, check out the Garlic Parmesan Cheeseburger Bombs, great for pairing with any salad or as a hearty snack.
Popular Variations Layered Veggie Salad with Eggs & Avocado
- Southwest Twist: Add black beans, corn, and a chipotle-lime dressing.
- Greek Style: Use olives, feta, red onion, and a yogurt-based dressing.
- Vegan Option: Skip the eggs and cheese, and use a plant-based dressing.
If you enjoy exploring creative desserts too, don’t miss the delicious Strawberry Oreo Cheesecake Frappuccino — a favorite among readers.
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Meal Prep & Storage
- Fridge: Cover the bowl with plastic wrap and refrigerate up to 48 hours.
- Make-Ahead: Prepare ingredients separately and assemble an hour before serving.
- Avoid freezing — fresh veggies lose texture once thawed.
Looking for a quick savory bake? Try this sweet and savory Pineapple Juice Cake — ideal for Sunday brunches!
What to Serve with It
Pair your salad with:
- Fresh bread or rolls
- Soup (like this Basic Vegetable Soup)
- Iced tea or lemon water
Or browse popular roundups like Delish for more serving ideas!
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Final Thoughts
This Layered Veggie Salad with Eggs & Avocado is more than just a colorful bowl — it’s a versatile, nutritious, and delicious dish that fits a wide range of diets. It’s perfect for hosting, meal-prep, or simply boosting your weekday lunch game.
Be sure to try this recipe next time you want something healthy, filling, and visually impressive. And don’t forget to explore our favorite sauces like the homemade Tomato Sauce — it’s the secret to many tasty dishes on Brandi Recipes!
Layered Veggie Salad with Eggs & Avocado
Ingredients
Equipment
Method
- Instructions:
- Wash and prep all vegetables: chop romaine, halve the tomatoes, slice cucumbers, and dice the avocados.
- In a large glass bowl, start layering the salad:
- Bottom layer: chopped romaine lettuce
- Second layer: shredded cheddar cheese
- Third layer: sliced cucumbers
- Fourth layer: halved cherry tomatoes
- Fifth layer: diced avocados
- Sixth layer: green peas
- (Optional) Add a light layer of mayonnaise or ranch dressing between every 2–3 layers for extra creaminess.
- Top the salad with sliced boiled eggs, an extra sprinkle of cheddar cheese, and chopped fresh parsley.
- Cover and refrigerate for at least 30 minutes before serving.
- Serve chilled and scoop down to get all the delicious layers in every bite.