Barley Free Whole30 Herby Green Breakfast Salad with Eggs and Avocado

Total time25 min

Prep time10 min

Cook time10 min

4.6

(9)

Barley Free Whole30 Herby Green Breakfast Salad with Eggs and Avocado

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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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