Tricolour Salad with Poached Eggs
Lily & Loaf
Rated 4.5 stars by 2 users
Category
Lunches
Cuisine
Mediterranean
Author:
Lily & Loaf
Servings
1
Prep Time
10 minutes
Cook Time
5 minutes
Calories
520
Tricolour Salad with Poached Eggs is a fresh Mediterranean-inspired dish combining ripe tomatoes, creamy avocado, buffalo mozzarella and peppery rocket leaves. Topped with poached eggs, pesto and balsamic dressing, this colourful salad offers a satisfying balance of protein, healthy fats and fresh flavours.
Ingredients
-
1 large tomato, sliced
-
1 large handful rocket or mixed baby leaves
-
2 poached eggs
-
½ avocado, sliced
-
½ large buffalo mozzarella ball, sliced
-
4 tsp green pesto
-
1 tsp balsamic vinegar
-
1 tsp olive oil
-
Freshly ground black pepper
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A few black olives (optional)
Directions
Arrange the tomato slices over a serving plate and place the rocket or baby leaves in the centre.
Layer the mozzarella slices around the leaves and arrange the avocado slices on top.
Top the salad with the poached eggs and scatter over the black olives if using.
Drizzle with olive oil and balsamic vinegar, add small spoonfuls of pesto and finish with freshly ground black pepper.
Serve immediately while the poached eggs are still warm.
Recipe Note
For extra protein, add grilled chicken or smoked salmon. For a vegetarian lunch, serve with toasted sourdough.
Nutrition
Nutrition
- Serving Size
- Per Serving
- per serving
- Calories
- 520
- Carbohydrates
- 14 grams
- Fat
- 40 grams
- Protein
- 26 grams
- Fibre
- 8 grams
- Sugar
- 7 grams
- Sodium
- 650 milligrams
