Arugula, Asparagus and Avocado Breakfast Salad
A healthy breakfast salad loaded with my favorite greens - arugula, asparagus and avocado.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 22 stalks asparagus ((I used asparagus tips as they're thinner))
- 1 tbsp olive oil
- salt and pepper (to taste)
- 2 cups arugula
- 1 cup microgreens
- 1/2 avocado
- 2 eggs
- 2 tbsp sunflower seeds
- 2 tbsp olive oil
- 3 tsp lemon juice
- 1/2 tsp shallot (finely diced)
- 1/4 tsp dijon mustard
- salt and pepper (to taste)
Instructions
- 1
Wash and trim the asparagus. Cut into 1 to 1 1/2 inch pieces.
- 2
Heat the olive oil in a small pan on medium-high heat. Add the asparagus pieces, season with salt and pepper and cook for 2-4 minutes (depending on the thickness of your stalks). Set aside.
- 3
Heat a small pot of water on high heat and bring to a boil. Reduce the heat to a gentle simmer and with a spoon, carefully add the eggs. Immediately set a timer for 6 1/2 minutes for soft-boiled eggs (as you see pictured). If you'd like your eggs a little firmer, set your timer for 7 - 7 1/2 minutes. Increase the heat until you reach a boil again.
- 4
While the eggs are boiling, create an ice-water bath in a bowl.
- 5
Make the lemon vinaigrette by whisking together all dressing ingredients in a small bowl, and set aside.
- 6
When the eggs are done, remove them from the pot with your spoon and immediately submerge in the ice-water bath, to stop the cooking process.
- 7
Assemble the salads by dividing up the arugula and microgreens between two bowls. Add the asparagus and sunflower seeds. Peel and slice the avocado, adding a 1/4 avocado to each serving. Peel the eggs, slice in half and add to the salads. Drizzle the lemon vinaigrette on top.