Description
A vibrant, nutrient-packed salad bowl featuring creamy avocado, juicy tomatoes, fresh greens, and a perfectly cooked sunny-side egg—bright, balanced, and ready in minutes.
Ingredients
Units
Scale
- 1 ripe avocado, sliced
- 1/2 cup cherry or grape tomatoes, halved
- 1 cup fresh greens (arugula, spinach, or mixed salad leaves)
- 1 egg (sunny-side up or soft-boiled)
- 1 tbsp extra-virgin olive oil
- 1 tsp fresh lemon or lime juice
- Salt and pepper to taste
- Optional: chili flakes, fresh herbs, sesame seeds
Instructions
- Arrange greens at the base of a serving bowl.
- Top with avocado slices and halved tomatoes.
- Heat a small skillet with a bit of oil and cook the egg sunny-side up; season lightly with salt and pepper.
- Gently place the cooked egg on top of the salad.
- Drizzle with olive oil and a squeeze of lemon or lime juice.
- Sprinkle with optional chili flakes, herbs, or sesame seeds.
- Serve immediately while the egg is warm.
Notes
- Use a ripe but firm avocado to maintain texture.
- Best served immediately to preserve freshness and appearance.
- Customize with added proteins, cheese, or crunchy vegetables.
- Cook egg just before serving for optimal texture and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 240mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 190mg