Avocado, Egg & Arugula Salad With Lemon Balsamic Vinaigrette
This Avocado, Egg, and Arugula Salad is an unbelievably satisfying and tasty salad. Creamy, bright, tangy, filling, Keto-friendly, and so nutritious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at acultivatedliving.com.
Cooking tools:
- Saucepan
- Mixing bowl
- Ice cube tray
- Skillet
- Cutting board
- Chef's knife
- Serving bowl
- Salad servers
- Spoon
- Whisk
- Measuring spoon
- Stove
- Colander
- Paring knife
Ingredients
- 1 Avocado
- 2 Hard Boiled Eggs
- 3 Cups Arugula, Mustard Greens, Mesclun, Or Lettuces
- 1/2 Cup Cucumber, Sliced
- 2 Scallions, Diced
- 1/8 Cup Pine Nuts, Toasted
- 1/4 Cup Parmesan Cheese
- 3 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. Fresh Lemon Juice
- 2 Tbsp. Balsamic Vinegar
- 1/2 Tsp. Dijon Mustard
- 1 Clove Garlic, Minced
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