Description
Indulge in the fresh and vibrant flavors of Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle. This delightful dish combines creamy avocado, peppery arugula, and juicy tomatoes, all topped with perfectly cooked jammy eggs for a protein boost. The creamy balsamic dressing ties everything together, creating a satisfying meal that’s both nutritious and visually stunning. Whether you’re hosting brunch or enjoying a light lunch, this salad is sure to impress with its rich flavor and appealing presentation.
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
- Chili flakes or ground sumac (optional garnish)
Instructions
- Boil the eggs for 6-7 minutes until jammy. Transfer to ice water to cool, then peel and slice.
- Whisk together balsamic vinegar, tahini, olive oil, salt, and a splash of water for the dressing.
- Layer arugula on a plate, top with avocado slices and chopped tomatoes.
- Add egg halves on top and drizzle with balsamic dressing.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling/Whisking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (180g)
- Calories: 310
- Sugar: 2g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 186mg