"An arugula, asparagus and avocado breakfast salad. The perfect healthy breakfast to kick off a new year! You'll also hear little story about "spargel" - from the time I lived in Heidelberg. Which was after the time I got kicked off the train in Slovakia. Ahh, travel stories! Hope your year is off to a fab start!"
Arugula, Asparagus And Avocado Breakfast Salad With Sunflower Seeds And Dijon Mustard
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Prep time 10mins
Cook time 12mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 tablespoon olive oil, divided
- 1 large bunch asparagus, trimmed to 1 inch pieces
- Salt and pepper, to taste
- 4 eggs
- 3 teaspoons lemon juice
- 1/2 teaspoon shallot, finely diced
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1 avocado
- 1 cup microgreens
- 2 cups arugula
- 1/4 cup sunflower seeds
Method
Step 1
Heat the 1 tbsp olive oil in a small pan on medium-high heat. Add the asparagus pieces, season with salt and pepper and cook for 2-4 minutes (depending on the thickness of your stalks). Set aside.
Step 2
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 the eggs. Immediately set a timer for 6½ minutes for soft-boiled eggs. If you'd like your eggs a little firmer, set your timer for 7 - 7½ minutes. Increase the heat until you reach a boil again. While the eggs are boiling, create an ice-water bath in a bowl. When the eggs are done, remove them from the pot with your spoon and immediately submerge in the ice-water bath, to stop the cooking process.
Step 3
Make the lemon vinaigrette by whisking together remaining, 2 tbsp olive oil, lemon juice, shallot, Dijon mustard, salt, and pepper in a small bowl, and set aside.
Step 4
Assemble the salads by dividing up the arugula and microgreens between two bowls. Add the asparagus and sunflower seeds. Peel and slice the avocado, adding a ¼ avocado to each serving. Peel the eggs, slice in half and add to the salads. Drizzle the lemon vinaigrette on top.