If you’re craving a vibrant, refreshing salad packed with protein and flavor, this Layered Veggie Salad with Eggs & Avocado is a must-try. It’s a visually stunning dish that layers crisp vegetables, creamy avocado, protein-rich eggs, and optional dressing for a crowd-pleasing result. Whether you’re hosting a brunch, preparing a make-ahead lunch, or bringing a healthy dish to a potluck, this layered salad is a winner. Plus, it’s easy to customize, requires no special cooking skills, and is ready in just minutes with simple ingredients.
Ingredients You’ll Need
Fresh Base Ingredients
- Romaine lettuce, chopped
- Cucumber, thinly sliced
- Cherry tomatoes, halved
- Avocado, peeled, pitted, and diced
- Green peas, fresh or thawed if frozen
Protein-Rich Additions
- Boiled eggs, sliced
- Shredded cheddar cheese, for extra flavor and texture
Optional Toppings
- Fresh parsley, chopped, for garnish
- Dressing (mayonnaise, ranch, or your favorite creamy dressing) – use in light layers
Step-by-Step Instructions
Step 1: Choose Your Bowl
Use a large clear glass bowl or trifle dish. The transparency helps showcase the colorful layers of your salad, making it an eye-catching centerpiece for any table.
Step 2: Prepare the Ingredients
- Chop the romaine into bite-sized pieces and rinse well.
- Slice the cucumber and halve the cherry tomatoes.
- Dice the avocado right before layering to prevent browning.
- Boil the eggs, peel them, and slice them thinly.
- Shred the cheddar cheese if using block cheese.
- Rinse or thaw green peas, depending on whether you’re using fresh or frozen.
Step 3: Begin Layering the Salad
Start with your heartier base ingredients and build upward for structure and flavor.
- Bottom layer: Chopped romaine lettuce
- Next: A layer of cucumber slices
- Followed by: Halved cherry tomatoes
- Next layer: Diced avocado
- Then: A layer of green peas
- Optional: Spread a thin layer of mayonnaise or ranch dressing for creaminess
- Add: Shredded cheddar cheese
- Top with: Sliced boiled eggs arranged neatly
- Finish: Sprinkle chopped fresh parsley over the top for color and freshness
Step 4: Chill Before Serving
Cover your bowl with plastic wrap and refrigerate the salad for at least 30 minutes to 1 hour. This allows the flavors to meld and the salad to stay crisp and fresh.
Serving Suggestions
This Layered Veggie Salad is ideal as:
- A light lunch served with crusty bread or crackers
- A side dish for grilled chicken, fish, or sandwiches
- A potluck or picnic contribution, especially in warm weather
- A make-ahead meal – just wait to add avocado until closer to serving
You can serve it straight from the bowl or gently scoop servings into smaller individual salad bowls.
Make It Your Own – Substitutions & Additions
This layered salad is highly customizable. Use it as a base and adapt according to your preference or what’s in your fridge:
Protein Swaps
- Use grilled chicken slices, turkey bacon, or tuna instead of or alongside the boiled eggs.
- Add chickpeas or tofu for a vegetarian protein boost.
Cheese Variations
- Swap cheddar with feta, goat cheese, or shredded mozzarella for a different flavor profile.
Extra Veggies
- Include shredded carrots, sliced radishes, bell peppers, or corn for more color and crunch.
Healthier Dressing Options
- Replace mayonnaise with Greek yogurt-based dressing.
- Use a vinaigrette or light lemon-olive oil mix for a fresher taste.
Nutritional Benefits
This salad isn’t just beautiful—it’s also incredibly nutritious:
- Eggs provide high-quality protein and essential vitamins.
- Avocados offer heart-healthy fats and fiber.
- Peas and veggies supply vitamins, minerals, and antioxidants.
- Cheddar cheese adds calcium and protein (in moderation).
- Romaine lettuce delivers hydration and folate.
Combined, this dish offers a well-balanced meal that fuels your body while tasting absolutely delicious.
Tips for Success
- Keep avocado green: To prevent browning, dice it last and toss with a few drops of lemon or lime juice.
- Don’t overdress: Use minimal dressing in thin layers to avoid a soggy salad.
- Use a deep bowl: A taller glass bowl helps showcase the layers and keeps everything neatly stacked.
- Make ahead, but smart: Assemble everything except avocado and final cheese topping a few hours before serving. Add them just before mealtime.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! You can assemble most layers a few hours ahead. For the best results, add avocado and fresh parsley just before serving to keep them fresh and vibrant.
What’s the best dressing for this salad?
Classic choices like ranch, mayonnaise, or a Greek yogurt-herb mix work well. You can also use a light vinaigrette if you prefer something less creamy.
Can I use bagged salad mix instead of romaine?
Absolutely. Any fresh salad greens like spring mix, baby spinach, or butter lettuce will work.
How long does it keep in the fridge?
If undressed, it can last up to 2 days in the fridge. Once dressed, it’s best eaten within 24 hours to maintain the texture.
Is this salad keto or low-carb friendly?
Yes, with some small tweaks. Skip the peas and use low-carb dressing to reduce the carb content while keeping it rich in protein and fats.
This Layered Veggie Salad with Eggs & Avocado is proof that healthy eating doesn’t have to be boring. It’s quick to assemble, looks beautiful on the table, and satisfies with every bite. Make it once, and it’ll quickly become your go-to fresh salad recipe!