Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle
Enjoy a fresh Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle that’s perfect for brunch! Try it today!
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 2
- Category: Salad
- Method: Boiling
- Cuisine: American
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 & black pepper to taste
Instructions
- Boil the eggs for 6-7 minutes for jammy yolks, then cool in ice water before peeling.
- In a bowl, whisk together balsamic vinegar, tahini, olive oil, salt, and a splash of water to make the dressing.
- On a serving plate, layer arugula, top it with sliced avocado and chopped tomatoes, then add egg halves.
- Drizzle the dressing over the salad and finish with black pepper or optional garnishes.
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 186mg