Instructions
Step 1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
Step 2. Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit for 10–12 minutes.
Step 3. Transfer the eggs to an ice bath and cool for 5 minutes. Peel and slice the eggs in half.
Step 4. Wash and chop the romaine lettuce and arrange it on a large serving platter.
Step 5. Dice the cucumber and avocado and place them over the lettuce.
Step 6. Arrange the tomato wedges and sliced eggs neatly on top of the salad.
Step 7. Season the salad with salt and black pepper.
Step 8. If using the dressing, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
Step 9. Drizzle the dressing over the salad just before serving.
Step 10. Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days.
Keep the dressing separate until ready to serve to prevent the lettuce from becoming soggy.
To help prevent browning, store the avocado with a small squeeze of lemon juice and tightly cover it.
Hard-boiled eggs can be stored in the refrigerator for up to 1 week.
This salad is best enjoyed fresh and does not require reheating.
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