Description
Indulge in the delightful Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle, a vibrant dish perfect for brunch or a light lunch. This salad features creamy avocado, peppery arugula, and perfectly cooked jammy eggs, all drizzled with a tangy balsamic tahini dressing. The combination of fresh ingredients provides not only a burst of flavor but also essential nutrients, making it an excellent option for those seeking a wholesome meal. Easy to prepare in just 17 minutes, this salad is as visually appealing as it is delicious, making it an ideal choice for entertaining guests or enjoying on your own.
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. Cool in ice water, peel, and slice them.
- In a mixing bowl, whisk together balsamic vinegar, tahini, olive oil, salt, and a splash of water until smooth.
- Layer arugula on a plate followed by slices of avocado and chopped tomatoes. Place egg slices on top.
- Drizzle the balsamic-tahini dressing over the salad and finish with cracked pepper and optional chili flakes.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approx. 250g)
- Calories: 325
- Sugar: 3g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 186mg