Avocado Egg Salad Bowl with Feta and Greens

Instructions

Prepare the eggs: Boil the eggs to your preferred doneness. For a slightly soft yet set yolk, boil for 8–9 minutes. Cool the eggs in cold water, then peel and slice them evenly. Uniform slices allow for balanced bites and an attractive presentation.
Assemble the greens: On a serving plate or shallow bowl, arrange a generous layer of fresh spinach or mixed greens. This forms the base of the salad, adding volume and colour while providing a crisp contrast to the creamy elements.
Add the toppings: Evenly layer the sliced avocado, boiled eggs, and sliced tomatoes over the greens. Distribute the ingredients so that each forkful gets a little bit of everything. Sprinkle the crumbled feta over the top for a salty, tangy bite that pairs beautifully with the avocado.
Dress and season: Drizzle the salad with olive oil. Season lightly with salt and freshly ground black pepper to taste. Be cautious with the salt, as feta already adds a salty element.
Garnish and serve: Finish the bowl with a handful of freshly chopped parsley for added brightness and colour. Serve immediately while the avocado is fresh and vibrant.

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