Description
Experience a burst of refreshing flavors with the Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle. This delightful dish is perfect for brunch or a light lunch, combining creamy avocado, peppery arugula, and juicy tomatoes, all topped with perfectly cooked jammy eggs. The tangy-sweet balsamic dressing elevates the salad, making it not only nutritious but also visually appealing.
Ingredients
Scale
- 2 eggs
- 1 ripe avocado, sliced
- 1 cup arugula
- 1 cup cherry or heirloom tomatoes, chopped
- 1 tbsp balsamic vinegar
- 1 tbsp tahini
- 1 tsp olive oil
- Salt and black pepper to taste
Instructions
- Boil the eggs for 6-7 minutes until jammy. Cool in ice water, peel, and slice.
- Whisk together balsamic vinegar, tahini, olive oil, salt, and a splash of water in a mixing bowl.
- On a serving plate, layer arugula, avocado slices, and chopped tomatoes.
- Add the egg slices on top and drizzle with the balsamic dressing before serving.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling/Whisking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 250g)
- Calories: 375
- Sugar: 3g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 186mg
Keywords: For added protein, consider topping with grilled chicken or chickpeas. Use ripe avocados for creaminess; they should yield slightly to pressure.