Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle
Elevate your brunch game with this vibrant Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle. It’s a delightful medley of creamy avocado, peppery arugula, and perfectly cooked jammy eggs, all drizzled with a luscious balsamic-tahini dressing. This salad is not only visually appealing but also incredibly nutritious, making it an excellent choice for a light lunch or a refreshing side dish. Its quick preparation means you can whip it up in just 17 minutes, making it ideal for busy days. Customize it to your liking by adding seasonal vegetables or your favorite proteins for an extra boost!
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 2
- Category: Salad
- Method: Boiling/Assembly
- Cuisine: Healthy
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 Dijon mustard (optional)
- 1 tsp olive oil
- Salt & black pepper to taste
Instructions
- Boil the eggs for 6-7 minutes for a jammy center. Cool in ice water before peeling and slicing.
- In a mixing bowl, whisk together balsamic vinegar, tahini, olive oil, Dijon mustard (if using), salt, and a splash of water until smooth.
- On a serving plate, layer arugula first, followed by avocado slices and chopped tomatoes. Add egg halves on top.
- Generously drizzle the balsamic-tahini dressing over the salad and season with cracked black pepper.
Nutrition
- Serving Size: 1 salad (approximately 280g)
- Calories: 345
- Sugar: 4g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 186mg