Description
Indulge in the vibrant flavors of the Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle, a dish that harmoniously combines creamy avocado, peppery arugula, and juicy tomatoes. This salad is an excellent option for brunch or a light lunch, providing both nutrition and satisfaction in every bite. The rich balsamic tahini drizzle adds a delightful tang, making it visually enticing and packed with flavor. Quick to prepare in just 17 minutes, it’s perfect for busy days or casual gatherings. Customize it with your favorite vegetables or protein for an added twist!
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
Instructions
- Boil the eggs for 6-7 minutes until jammy. Transfer to ice water and cool before peeling.
- In a bowl, whisk together balsamic vinegar, tahini, olive oil, salt, and pepper until smooth.
- Layer arugula on a serving plate; top with avocado and tomatoes. Add egg halves.
- Drizzle with dressing and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 186mg