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This arugula salad is my current go to! Easy to make, tasty, and so good for you! The perfect take to work lunch or an easy Paleo breakfast.

Arugula, or other greens
Manchego cheese, 1-2 oz, sliced thin or shredded
avocado, 1/2 sliced
soft boiled eggs
salt and pepper, to taste
balsamic vinegar
olive oil

To soft boil your eggs, bring a pot of water with plenty of salt in it, to a rolling boil. Gently add in the eggs, being very careful not to allow them to crack against the bottom of the pan. Set your timer to 8 minutes and leave the eggs boiling, uncovered. When the timer goes off, gently transfer the eggs into a bowl of ice water and let them sit there until they are cool enough to peel.

Meanwhile, assemble the arugula, avocado, and cheese on a plate, drizzle with balsamic vinegar and olive oil. Add the peeled eggs to your plate and sprinkle with salt and pepper, to taste.

The eggs can be eaten warm and are even awesome cold!