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Arugula, Asparagus And Avocado Breakfast Salad With Sunflower Seeds And Dijon Mustard
Recipe Intro From downshiftology

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

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! -@downshiftology

Recipe

Prep time 10mins
Cook time 12mins
Yield: Serves or Makes 4
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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.