Aesthetic & delicious!
Read below for the recipe and nutrition information!
Recipe Information:
Makes 1 serving
Preparation time: 5 minutes
Total time: 12 minutes
Ingredients:
2 eggs, soft boiled
1/2 avocado
1 Persian/mini cucumber (or ~4 inch slice of an English cucumber)
2 handfuls arugula
2 Tbsp extra virgin olive oil
A sprinkle of salt & pepper
Recipe:
For the soft boiled eggs: Fill a small sauce pan with about 1-2 inches of water. Place on the stove over high heat and bring to a rolling boil. Once the water is boiling, carefully add 2 eggs (or as many as desired) into the pan. Cover the pan with a well-fitting lid, reduce the heat to a simmer, and let sit for ~6-7 minutes. Once done, use a spoon to remove the eggs from the water and place into a bowl of ice water to prevent them from further cooking. Peel the eggs once cool and slice in half.
While the eggs are boiling, prep your other ingredients! Dice 1/2 avocado into small cubes. Slice the cucumber into thin halves.
Assemble the salad: In a medium-sized bowl, place the 2 handfuls of arugula and drizzle with olive oil. Toss until the leaves are well coated and softened. Add the diced avocado, sprinkle over the cucumber slices, and place the halved soft boiled eggs onto the salad. Sprinkle the entire salad with salt and pepper to taste. Sprinkle the eggs with Everything but the Bagel Seasoning. Enjoy!
Nutrition:
Arugula: arugula's bitter taste/smell comes from glucosinolates, which may protect the body against certain cancers. It's also full of antioxidants and helps with the absorption of many minerals.
Cucumber: cucumbers are packed with vitamin K, which is essential for blood clotting and bone health! They're also a great source of fiber, vitamin C, vitamin B, copper, phosphorus, potassium, magnesium, and water for hydration!
Avocado: HEART HEALTHY FATS!! Avocado contains lots of monounsaturated and polyunsaturated fats (MUFAs and PUFAs), which reduce cholesterol and triglycerides.
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