Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle
Experience the refreshing flavors of Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle. This delightful meal is perfect for brunch or a light lunch, combining rich, creamy avocado with peppery arugula and vibrant cherry tomatoes. Topped with perfectly jammy eggs and drizzled with a tangy balsamic tahini dressing, this salad is not only nutritious but also bursting with flavor. Quick to prepare and easy to customize, it’s a fantastic option whether you’re hosting friends or enjoying a solo meal.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
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 and black pepper to taste
Instructions
- Boil the eggs for 6-7 minutes. Transfer them to an ice bath to cool before peeling.
- In a mixing bowl, whisk together balsamic vinegar, tahini, olive oil, salt, and water until smooth.
- On a plate, layer arugula, followed by avocado slices and chopped tomatoes. Add the egg halves on top.
- Drizzle the dressing generously over the salad and season with black pepper.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 350
- Sugar: 2g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 370mg