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.
