Tricolour Salad with Poached Eggs
Lily & Loaf
1
10 minutes
5 minutes
520
Mediterranean
Lunches
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
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.
