Instructions:
step 1 Bring a pot of water to a boil and gently lower in the eggs. Boil for 7-8 minutes for a slightly soft center.
step 2 Remove the eggs and transfer them to a bowl of ice water. Let them cool for 5 minutes, then peel and slice in half.
step 3 On a large plate or bowl, arrange a bed of spinach or mixed greens.
step 4 Neatly arrange the sliced avocado, halved cherry tomatoes, cucumber slices, and chopped red onion over the greens.
step 5 Place the halved eggs on top and season everything with salt, pepper, and a sprinkle of paprika or chili flakes if desired.
step 6 Garnish with fresh parsley or cilantro and drizzle with olive oil, lemon juice, or your favorite dressing.
Storage and Reheating Tips:
This salad is best enjoyed fresh. However, you can store the components separately in airtight containers in the refrigerator for up to 2 days. Add avocado and dressing just before serving to maintain freshness. Avoid reheating—this dish is meant to be enjoyed cold.
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