Instructions
Step 1. Wash and dry the lettuce thoroughly, then place it in a large serving bowl.
Step 2. Slice the hard-boiled eggs in half or into quarters.
Step 3. Dice the avocados into bite-sized chunks.
Step 4. Halve the cherry tomatoes and thinly slice the red onion.
Step 5. Add the lettuce, tomatoes, avocado, mozzarella pearls, and red onion to the serving bowl.
Step 6. Arrange the hard-boiled eggs evenly over the salad.
Step 7. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
Step 8. Drizzle the dressing over the salad just before serving.
Step 9. Sprinkle with fresh parsley.
Step 10. Toss gently if desired, or serve as a composed salad.
Step 11. Serve immediately while the avocado is fresh and vibrant.
Storage and Reheating Tips
Store leftover salad in an airtight container in the refrigerator for up to 1 day.
For best results, keep the dressing separate until ready to serve.
To prevent avocado browning, drizzle exposed avocado with extra lemon juice before storing.
This salad is not suitable for freezing.
If preparing ahead, assemble all ingredients except the avocado and dressing, then add them just before serving.
Enjoy chilled for the freshest flavor and texture.
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