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Mediterranean Breakfast Salad Recipe
Instructions:
Start by cooking the eggs. For soft-boiled, bring a pot of water to a boil, then reduce heat to a simmer.
Gently lower eggs into water and let simmer for 6 minutes. Remove from water and run cold water over top to stop the cooking. Set aside and peel when ready to use.
In a large bowl, combine arugula, tomatoes, cucumber, and quinoa. Drizzle a little olive oil over top, season with salt and pepper, then toss together.
Divide salad among 4 plates. Top with sliced avocado and halved egg, then sprinkle herbs and almonds over top. Season with more salt and pepper, a squeeze of lemon juice, and a final drizzle of olive oil. Eat!
Ingredients:
4 eggs
10 cups arugula
2 cups halved cherry tomatoes and/or heirloom tomatoes cut into wedges (a mix
is great!)
1/2 seedless cucumber, chopped
1 cup cooked quinoa, cooled (here's how to make perfectly cooked quinoa)
1 large avocado
1 cup Blue Diamond Whole Natural Almonds, chopped
1/2 cup mixed herbs like mint and dill, chopped
extra virgin olive oil
1 lemon
sea salt and freshly ground black pepper
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