Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle
Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle is a vibrant and nutritious dish that brings together the creamy richness of avocado, the peppery bite of arugula, and the savory delight of jammy eggs. Finished with a tangy balsamic tahini drizzle, this salad makes for an excellent choice for brunch or a light lunch. Quick to prepare and visually appealing, it’s sure to impress at any gathering. Enjoy this deliciously satisfying meal that not only nourishes but also delights your taste buds!
- 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 & black pepper to taste
Instructions
- Boil the eggs for 6-7 minutes until jammy. Cool in ice water before peeling and slicing.
- In a bowl, whisk together balsamic vinegar, tahini, olive oil, salt, and a splash of water to achieve desired consistency.
- On a plate, layer arugula as the base. Top with sliced avocado and chopped tomatoes. Add egg halves.
- Drizzle the dressing generously over the salad and finish with cracked black pepper or optional chili flakes.
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 325
- Sugar: 3g
- Sodium: 280mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 186mg