Instructions
Step 1. Place the eggs in a saucepan and cover with cold water.
Step 2. Bring the water to a boil, then remove from heat, cover, and let the eggs sit for 10–12 minutes.
Step 3. Transfer the eggs to an ice bath and allow them to cool completely.
Step 4. Peel the eggs and slice them into halves or rounds.
Step 5. Wash and dry the romaine lettuce thoroughly, then place it on a large serving platter or in a salad bowl.
Step 6. Arrange the sliced avocado over one section of the lettuce.
Step 7. Arrange the cucumber slices over another section of the salad.
Step 8. Place the sliced eggs around the plate.
Step 9. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
Step 10. Drizzle the dressing evenly over the salad.
Step 11. Sprinkle with fresh parsley if desired.
Step 12. Serve immediately while fresh and chilled.
Storage and Reheating Tips
Store lettuce, cucumber, eggs, and avocado separately when possible for maximum freshness.
Keep leftovers in an airtight container in the refrigerator for up to 2 days.
To prevent avocado from browning, drizzle exposed surfaces with extra lemon juice and cover tightly.
This salad is best enjoyed fresh and is not suitable for freezing.
If preparing ahead, add the avocado and dressing just before serving.
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