This uniquely delicious breakfast salad features fiber-rich avocado, asparagus, chopped shallot and spinach for a bright, nutritious bite. Soft boiled eggs and a citrus-infused vinaigrette are also incorporated, making this breakfast dish a surefire winner.
Recipe yields 2 servings
In a small skillet, heat 1 tablespoon of the olive oil over medium-high heat until hot. Add the asparagus, 1/8 teaspoon of the salt and pepper to taste and cook for 2 to 4 minutes, or until just tender. Set aside.
Bring a small pot of water to a boil. Reduce the heat to a slow simmer, and with a spoon, carefully add the eggs. Simmer for 6 1/2 minutes for soft-boiled eggs. Remove them from the pot and set aside.
In a small bowl, whisk together the remaining 1 tablespoon olive oil, the lemon juice, shallot, mustard, remaining 1/8 teaspoon salt and black pepper to taste. Set aside the dressing.
Divide the arugula and spinach or mixed greens between 2 bowls. Add the asparagus, sunflower seeds and avocado. Peel the eggs, slice in half and add to the salads. Drizzle with the lemon vinaigrette. Serve immediately.