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, then peel and slice.
- In a mixing bowl, whisk balsamic vinegar, tahini, olive oil, salt, and pepper until smooth. Adjust consistency with water if needed.
- On a serving plate, layer arugula first, followed by sliced avocado and chopped tomatoes. Place egg halves on top.
- Drizzle the dressing generously over the salad and finish with cracked black pepper and optional chili flakes or sumac.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approx. 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 240mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 370mg