Description
Indulge in the delightful flavors of Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle, a refreshing and nutritious dish perfect for brunch or a light lunch. This vibrant salad features creamy avocado and peppery arugula combined with juicy tomatoes, all topped with perfectly cooked jammy eggs. The tangy balsamic-tahini dressing ties it all together, creating a deliciously satisfying meal that’s quick to prepare and highly customizable. Enjoy the harmonious blend of textures and flavors while nourishing your body with this protein-rich salad!
Ingredients
- 2 eggs
- 1 ripe avocado, sliced
- 1 cup arugula (rocket)
- 1 cup cherry tomatoes, chopped
- 1 tbsp balsamic vinegar
- 1 tbsp tahini
- 1 tsp Dijon mustard (optional)
- 1 tsp olive oil
- Salt & black pepper to taste
Instructions
- Boil the eggs for 6-7 minutes for jammy yolks. Transfer to an ice bath, cool, peel, and slice.
- In a mixing bowl, whisk together balsamic vinegar, tahini, olive oil, Dijon (if using), salt, and a splash of water until smooth.
- On a serving plate, layer arugula followed by avocado slices and chopped tomatoes. Nestle in the egg halves.
- Drizzle the balsamic-tahini dressing over the salad and finish with cracked black pepper.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling/Whisking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 328
- Sugar: 3g
- Sodium: 87mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 372mg
Keywords: Customize your salad by adding grilled chicken or turkey for extra protein. Experiment with different vinegars or dressings for unique flavor profiles. Ensure avocados are ripe but firm to maintain ideal texture.