Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle
Indulge in the vibrant flavors of Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle, a refreshing and nutritious dish perfect for brunch or a light lunch. This salad features creamy avocado, peppery arugula, and juicy tomatoes topped with perfectly cooked jammy eggs and a tangy balsamic dressing. Its colorful presentation and delightful textures make it a feast for both the eyes and palate. Quick to prepare and packed with nutrients, this salad is versatile enough to serve as a standalone meal or alongside grilled meats and sandwiches. Enjoy the balance of flavors with every bite!
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 2
- Category: Salad
- Method: Boiling, Whisking
- 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 for a jammy center. Transfer to an ice bath to cool, then peel and slice.
- In a bowl, whisk together balsamic vinegar, tahini, olive oil, salt, and a splash of water until smooth.
- On a salad plate, layer arugula, followed by sliced avocado and chopped tomatoes. Place the egg halves on top.
- Drizzle generously with the dressing and finish with cracked black pepper.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 400
- Sugar: 3g
- Sodium: 240mg
- Fat: 29g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 372mg