Avocado & Soft‑Boiled Egg Salad with Walnuts
Nutritional Information
16 mins
2 servings
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10g Carbs
1g Sugar
A simple, whole-food salad: creamy avocado, soft-boiled eggs, peppery arugula and toasted walnuts — minimal added fat, keto-friendly and filling.
This recipe is originally for 2 servings. How many are you cooking for today?
Ingredients
- 2 larges eggs
- 5 1/4 ozs ripe avocado (about 1 medium)
- 1 3/4 ozs fresh arugula (rocket)
- 3/4 oz walnuts, halved
- 1 teaspoon fresh lemon juice
- To taste sea salt and black pepper
Instructions
1
Bring water to a gentle boil; add eggs and cook for 6½–7 minutes for soft yolks. Transfer to cold water and peel.
2
Halve and pit the avocado, slice or cube it and toss lightly with lemon juice and a pinch of salt.
3
Arrange arugula on plates, top with avocado and halved soft eggs, sprinkle walnuts and finish with pepper.
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