Detox Rainbow Salad With Eggs & Avocado

This healthy detox rainbow salad with eggs, avocado and crunchy vegetables is light and nutritious, perfect for when you need a little reset. This salad bowl is gluten-free, Whole30, Paleo, low-carb, and sugar-free.

📝 Ingredients

• 4 eggs
• 1 tablespoon olive oil
• 8 asparagus spears (cut into quarters)
• 1 medium carrot (diced)
• A pinch of salt and garlic powder or dried herbs
• 1 cup red peppers (diced)
• 1 cup cucumber (diced)
• 1 avocado (diced)
• Juice of 1/3 lemon (about 1 tablespoon)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons mayonnaise (optional)

👨‍🍳 Instructions

1. 1Prepare the eggs.Add the eggs to a pot of boiling water and cook for 8 minutes, then rinse under cold water. Once cool, simply store in the fridge until needed. Peel and dice when adding to the salad.
2. 2Prepare the asparagus and carrots.While the eggs are cooking, heat the olive oil in a skillet over medium-high heat. Add the asparagus and carrots, sprinkle with a little salt and garlic powder or mixed dried herbs of choice, and cook for 2-3 minutes, stirring frequently. Once again, either store in a container or add to the salad right away.
3. 3Assemble the salad bowl.Add the red peppers, avocado and cucumber to a bowl and drizzle with lemon juice, and olive oil and season with salt and pepper. Divide between bowls, add diced eggs, asparagus, carrots and a dollop of mayonnaise on each.