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No. 0091 American Free recipe

Confetti Chopped Salad with Egg and Avocado

Everything in this party-sized chopped salad is cut to the same small dice: juicy tomato, creamy avocado, sliced boiled egg, mild cheddar, shredded carrot, black olives and crisp lettuce. A simple lemon vinaigrette keeps the colors vivid, and every spoonful delivers a little of each ingredient.

4.7 from 877 cooks

Chopped salad of tomatoes, avocado, boiled egg, cheese cubes, olives and lettuce in white dish
Photo: Audy of Course on Pexels
Prep
30 min
Cook
10 min
Total
40 min
Serves
8
Level
Easy
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Method 5 steps

  1. Place the eggs in a pot of cold water, bring to a boil, then cover, remove from the heat and let sit 10 minutes. Cool in ice water, peel and slice into rounds.

  2. Whisk the olive oil, lemon juice, honey, 3/4 teaspoon salt and pepper in a small jar or bowl.

  3. Toss the diced avocado with 1 tablespoon of the dressing right away to prevent browning.

  4. Spread the lettuce in a large rectangular serving dish, then scatter the tomatoes, cheddar, carrot and olives over it.

  5. Fold in the avocado and top with the egg slices. Drizzle the remaining dressing just before serving.

Tap a step to mark it done.

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