Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle
Indulge in the vibrant flavors of Avocado Arugula Salad with Jammy Eggs & Creamy Balsamic Drizzle. This refreshing salad is a perfect choice for brunch or a light lunch, combining creamy avocado, peppery arugula, and juicy tomatoes with perfectly cooked jammy eggs. The tangy-sweet balsamic tahini drizzle brings everything together beautifully, making it not only delicious but also visually appealing.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 2
- Category: Salad
- Method: Boiling & Mixing
- Cuisine: Mediterranean
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 until jammy. Transfer to ice water to cool, then peel and slice.
- In a mixing bowl, whisk together balsamic vinegar, tahini, olive oil, salt, and water to achieve drizzling consistency.
- On a plate, layer arugula first, followed by avocado slices and tomatoes. Add egg halves on top.
- Drizzle generously with the balsamic-tahini dressing and season with black pepper.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 380
- Sugar: 2g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 186mg