Avocado, Egg, and Corn Salad Bowl
A delightful dish that captures fresh and vibrant flavors, perfect for a light lunch or a side dish at dinner.
Ingredients
Main Ingredients
- 2 pieces hard-boiled eggs, sliced Protein-rich and creamy.
- 1 piece avocado, sliced Adds richness and healthy fats.
- 1/2 cup cherry tomatoes, halved Juicy and sweet with vibrant color.
- 1/4 cup sweet corn kernels Fresh or canned for delightful crunch.
- 1/4 cup diced red onion Provides mild sharpness.
- 1/4 cup diced green bell pepper Crispy and refreshing.
- 1 tbsp crumbled feta cheese Enhances flavor and adds creaminess.
- to taste Salt and black pepper Essential seasonings.
- 1 tbsp olive oil Adds a rich, fruity note.
- 1 tbsp lime juice Brightens up the salad.
- to taste Paprika or chili powder for garnish Adds a finishing spice touch.
- to taste Fresh cilantro, chopped For flavor and garnish.
Instructions
Preparation
- Slice the hard-boiled eggs and avocado into wedges and thin slices.
- Halve the cherry tomatoes.
- Finely dice the red onion and green bell pepper.
Assembly
- In a large bowl, neatly arrange the sliced eggs, avocado, halved tomatoes, corn, diced onions, and bell peppers.
- Sprinkle crumbled feta cheese, paprika or chili powder, salt, and black pepper on top.
- Drizzle olive oil and squeeze lime juice over the salad.
- Garnish with chopped cilantro.
Notes
Use ripe avocados for the best texture. Prep ahead by hard-boiling the eggs and chopping veggies in advance. Experiment with different herbs if cilantro isn't your preference.