Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle
Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle is a vibrant and nutritious dish perfect for brunch or a light lunch. This salad combines creamy avocado, peppery arugula, and perfectly jammy eggs, all generously drizzled with a tangy balsamic tahini dressing. Each bite offers a delightful mix of textures and flavors that are as pleasing to the eye as they are to the palate. With quick preparation and versatile ingredients, this salad is an excellent choice for any meal, ensuring you get a healthy dose of essential nutrients while enjoying a fresh and flavorful experience.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 2
- Category: Main
- Method: Boiling/Assembly
- Cuisine: American
Ingredients
Scale
- 2 eggs
- 1 ripe avocado, sliced
- 1 cup arugula (rocket)
- 1 cup cherry tomatoes or heirloom 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 until jammy. Cool in ice water, then peel and slice.
- 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 plate, layer arugula as the base, topped with slices of avocado and chopped tomatoes. Nestle in the egg halves.
- Drizzle generously with the balsamic-tahini dressing and finish with cracked black pepper. Enjoy!
Nutrition
- Serving Size: Half of salad (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 370mg