Description
Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle is a vibrant and wholesome dish that effortlessly combines creamy avocado, peppery arugula, and perfectly cooked jammy eggs. This salad is not only a feast for the eyes but also a powerhouse of nutrients, making it an ideal option for brunch, lunch, or as a light dinner. The tangy balsamic tahini dressing adds a delightful flavor dimension that elevates the freshness of the ingredients. Whether enjoyed solo or as part of a larger spread, this salad is sure to impress.
Ingredients
Scale
- 2 eggs
- 1 ripe avocado, sliced
- 1 cup arugula
- 1 cup cherry tomatoes, chopped
- 1 tbsp balsamic vinegar
- 1 tbsp tahini
- 1 tsp olive oil
- Salt & black pepper to taste
Instructions
- Boil the eggs: Cook eggs for 6-7 minutes in boiling water for a jammy texture. Cool in ice water before peeling and slicing.
- Make the dressing: In a mixing bowl, whisk together balsamic vinegar, tahini, olive oil, salt, and pepper until smooth.
- Assemble the salad: Layer arugula on a serving plate, followed by avocado slices and tomatoes. Place egg halves on top.
- Drizzle & serve: Pour the dressing over the salad and season with additional salt and pepper if needed.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 186mg