Whole30 Herby Green Breakfast Salad with Eggs and Avocado
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Learn more →Ingredients
2 servings
For the eggs
- 4 large eggs
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp fresh lemon juice
- 1 tsp dijon mustard
- ¼ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
For the salad
- 3 oz baby arugula (about 3 packed cups)
- ½ english cucumber, thinly sliced
- ¼ cup fresh flat-leaf parsley leaves
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh dill fronds
- 3 radishes, thinly sliced
- 1 ripe avocado, halved, pitted, and sliced
For serving
- flaky sea salt, to taste
- red pepper flakes, to taste (optional)
Instructions
- 1
Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring to a full boil over high heat. Gently lower the eggs into the boiling water using a slotted spoon, then reduce the heat to maintain a steady simmer. Cook for exactly 7 minutes for a jammy, slightly soft yolk.
- 2
While the eggs cook, prepare an ice bath in a large bowl. When the 7 minutes are up, transfer the eggs immediately to the ice bath and let them sit for 5 minutes until fully cooled.
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