Mediterranean Breakfast Salad
Servings 2 servings
Calories 440kcal
Ingredients
- 2 eggs large
- 5 cups arugula
- 1 cup tomato red, ripe, cherry
- ½ cup hothouse cucumber
- ½ cup quinoa cooked
- ½ avocado
- 2 oz almonds
- ¼ cup mixed herbs mint & dill
- 2 tsp olive oil extra virgin
- 1 fl oz lemon juice
Instructions
- Start by cooking the eggs. For soft-boiled, bring a pot of water to a boil, then reduce heat to a simmer.
- Gently lower eggs into water and let simmer for 6 minutes.
- Remove from water and run cold water over top to stop the cooking.
- Set aside and peel when ready to use.
- In a large bowl, combine arugula, tomatoes, cucumber, and quinoa.
- Drizzle a little olive oil over top, season with salt and pepper, then toss together.
- Divide salad among 2 plates.
- Top with sliced avocado and halved egg (2 halves, 1 whole), then sprinkle herbs and almonds over top.
- Season to taste with salt and pepper, a squeeze of lemon juice, and a final drizzle of olive oil. Eat!
Nutrition
Nutrition Facts
Mediterranean Breakfast Salad
Amount Per Serving (346 g)
Calories 440
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 4g25%
Cholesterol 185mg62%
Sodium 100mg4%
Potassium 750mg21%
Carbohydrates 27g9%
Fiber 9g38%
Sugar 5g6%
Protein 18g36%
Calcium 231mg23%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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