Arugula, avocado and radish salad with poached egg
Indulge in the exquisite blend of peppery arugula, creamy avocado, and crunchy radish, topped with a perfectly poached egg. A gastronomic delight!
Ingredients:
- 3 handfuls arugula
- 2 small radishes, trimmed and thinly sliced
- 1/2 tablespoon fresh lemon juice
- 3/4 tablespoon olive oil
- 1/4 avocado, sliced - at least. You can use more if you’d like, I won’t judge.
- 1 1/2 tablespoons crumbled feta
- 1 large egg
- 1 splash white vinegar
- salt and pepper
Instructions:
- Pour a small pot - or a small and deep frying pan - with a few inches of water. Cover it and heat until the water starts boiling.
- While waiting for the water to boil, mix the arugula and radishes with lemon juice, olive oil, and a bit of salt. Place the mixture in a broad, shallow bowl or on a plate. Sprinkle some feta on top, then arrange the avocado slices. Add a touch more salt to the avocado.
- Carefully break the egg into a teacup or small dish. Once the water is boiling, add a splash of vinegar, take the pot off the heat, and gently slip the egg into the water. Cover the pot and let it stay (off the heat) for 4 minutes.
- Using a slotted spoon, delicately take the egg out of the water, let any excess water drip off, then position it on the salad. Season the egg with salt and freshly ground pepper according to your preference. (If poaching an egg seems challenging, a fried egg can be a good alternative for the salad.)
- Enjoy your meal! Personally, I prefer breaking the egg into small pieces and mixing it with the salad, but feel free to eat it however you like. It's also a good idea to have some bread on the side to soak up any leftover yolk and salad dressing on the plate, although it's not necessary.
Summary:
- Calories: 310 kcal
- Fat: 27 g
- Protein: 11 g
- Carbs: 7 g
- Potassium: 379 mg
- Magnesium: 30 mg