Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle
Indulge in the vibrant flavors of our Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle. This refreshing salad is perfect for brunch or a light lunch, combining creamy avocado, peppery arugula, juicy tomatoes, and protein-rich jammy eggs. Topped with a tangy balsamic tahini dressing, each bite offers a delightful contrast of textures and flavors that will elevate any meal. Quick to prepare and customizable to your taste, this salad is both nutritious and satisfying—ideal for those looking for a wholesome meal without compromising on flavor.
- 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 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 until jammy. Cool in ice water before peeling and slicing.
- In a mixing bowl, whisk together balsamic vinegar, tahini, olive oil, salt, and a splash of water until smooth.
- On a plate, layer arugula followed by avocado slices and chopped tomatoes. Add egg halves on top.
- Generously drizzle with the balsamic-tahini dressing and finish with cracked black pepper or optional garnishes.
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 230mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 186mg