Anti Inflammatory Za'atar-Tahini Egg Spinach Salad
This salad is a genuinely exciting way to eat well without feeling like you're making a sacrifice. Baby spinach, cherry tomatoes, and cool cucumber form the base, while soft-boiled eggs with just-set yolks add richness and staying power across four generous servings. The real star is the za'atar-tahini dressing — a creamy, herby blend of sesame paste, fresh lemon juice, extra virgin olive oil, and cumin that pulls every element together into something that tastes far more complex than the effort involved. Za'atar and tahini are both loaded with compounds that researchers consistently flag as supportive of a low-inflammation lifestyle, and here they do double duty as pure flavor. Toasted pine nuts add a buttery crunch that makes each bite feel a little indulgent, even though every ingredient on the list is working in your favor. It comes together in about the time it takes to soft-boil an egg, which means a vibrant, nourishing lunch or light dinner is never more than fifteen minutes away. Fresh parsley and a pinch of red pepper flakes at the end are optional, but they add a brightness that really makes the whole bowl pop.
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Learn more →Ingredients
4 servings
For the salad
- 4 large eggs
- 5 oz baby spinach
- 1 cup cherry tomatoes, halved
- 1 english cucumber, thinly sliced
- ¼ cup dry-roasted pine nuts
For the dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, finely grated
- 1 ½ tbsp za'atar
- ¼ tsp ground cumin
- 3–4 tbsp water
- salt and pepper, to taste
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
- pinch of red pepper flakes (optional)
Instructions
- 1
Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring to a boil over high heat. Gently lower the eggs in with a slotted spoon, reduce the heat to a steady simmer, and cook for 7 minutes for a just-set yolk. Transfer the eggs immediately to a bowl of ice water and let them sit for 5 minutes, then peel and halve lengthwise.
- 2
While the eggs cook, toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate to cool.
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