From downshiftology.com

Arugula, Asparagus and Avocado Breakfast Salad

2 servings · 5 min prep · 20 min cook

Ingredients

For the salad

• 22 stalks asparagus
• 1 tbsp olive oil
• salt and pepper
• 2 cups arugula
• 1 cup microgreens
• 1/2 avocado
• 2 eggs
• 2 tbsp sunflower seeds

For the lemon vinaigrette

• 2 tbsp olive oil
• 3 tsp lemon juice
• 1/2 tsp shallot, finely diced
• 1/4 tsp dijon mustard
• salt and pepper

Steps

1. Wash and trim the 22 stalks asparagus. Cut into 1 to 1 1/2 inch pieces.
2. Heat 1 tbsp olive oil in a small pan on medium-high heat. Add the 22 stalks asparagus pieces, season with salt and pepper and cook for 2-4 minutes (depending on the thickness of your stalks). Set aside.

   2-4 min

3. Heat a small pot of water on high heat and bring to a boil. Reduce the heat to a gentle simmer and with a spoon, carefully add 2 eggs. Immediately set a timer for 6 1/2 minutes for soft-boiled eggs (as you see pictured). If you'd like your eggs a little firmer, set your timer for 7 - 7 1/2 minutes. Increase the heat until you reach a boil again.

   6-7.5 min

4. While the 2 eggs are boiling, create an ice-water bath in a bowl.
5. Make the lemon vinaigrette by whisking together 2 tbsp olive oil, 3 tsp lemon juice, ½ tsp shallot, ¼ tsp dijon mustard and salt and pepper in a small bowl, and set aside.
6. When the 2 eggs are done, remove them from the pot with your spoon and immediately submerge in the ice-water bath, to stop the cooking process.
7. Assemble the salads by dividing up 2 cups arugula and 1 cup microgreens between two bowls. Add the 22 stalks asparagus and 2 tbsp sunflower seeds. Peel and slice the ½ avocado, adding ~½ avocado to each serving. Peel the 2 eggs, slice in half and add to the salads. Drizzle the 3 tsp lemon vinaigrette on top.

Nutrition

Per serving

kcal

433

protein

13 g

carbs

15 g

fat

38 g

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