Description
Arugula Spinach Salad with Soft-Boiled Eggs is a vibrant and nutritious dish perfect for any occasion. The combination of peppery arugula and tender spinach creates a refreshing base, complemented by creamy soft-boiled eggs that add richness and flavor. This salad is not only visually appealing but also quick and easy to prepare, making it an ideal choice for brunch or a light dinner. Impress your guests with this delightful medley of fresh ingredients that bursts with taste.
Ingredients
Scale
- 2 cups arugula
- 2 cups baby spinach
- 4 soft-boiled eggs
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Wash and dry the arugula and spinach. Dice the cherry tomatoes and slice the cucumber into bite-sized pieces.
- Boil water in a saucepan, gently add eggs, and cook for 6-7 minutes for soft-boiled perfection. Cool in ice water before peeling.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing; adjust seasoning as needed.
- In a large bowl, combine arugula, spinach, cucumber, and tomatoes. Drizzle dressing over greens and toss gently.
- Carefully slice the soft-boiled eggs in half and place them on top of the salad.
- Serve immediately for the best experience!
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 370mg