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Egg Arugula Salad with Avocado, Almonds, and Balsamic

An Italian main-course salad. The large egg is seasoned simply so the balsamic stays bright. Serves 2.

Serves 2 · 25 min · Lunch

contains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 piece large egg
  • 120 g arugula
  • 100 g avocado
  • 0.3 g black pepper
  • 1.6 g kosher salt
  • 24 g almonds
  • 16 ml balsamic vinegar
  • 1 clove garlic
  • 6 g maple syrup
  • 24 ml olive oil

Steps

  1. Lower 2 large eggs into boiling water. Simmer 9 minutes for jammy-firm yolks, then cool them in cold water and peel.
  2. Wash and dry 120 g arugula. Cut 100 g avocado into bite-size pieces. Whisk the dressing ingredients until they look combined.
  3. Toss the greens and avocado with most of the dressing and a pinch of salt. The leaves should look lightly coated, not soggy.
  4. Arrange the large egg on top. Scatter 24 g almonds over the salad, add the rest of the dressing, and serve immediately.

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This is a variation — Avocado instead of Cherry Tomato. Base recipe: Egg Arugula Salad with Cherry Tomato, Almonds, and Balsamic →

Make it yours (51 variations)

Cherry Tomato Cherry Tomato Cucumber Carrot Red Bell Pepper Avocado Apple Orange Red Onion
Almonds Almonds Walnuts Peanuts Pumpkin Seeds Sesame Seeds Sunflower Seeds

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Source

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