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Salad with Poached Egg

A bright, fresh salad that comes together in minutes: crisp lettuce, creamy avocado, cucumber, tomato and bell pepper, finished with a soft poached egg and a drizzle of balsamic. Light, colourful and full of goodness, it makes a perfect quick lunch or a healthy side any day of the week.

A bright, fresh salad that comes together in minutes: crisp lettuce, creamy avocado, cucumber, tomato and bell pepper, finished with a soft poached egg and a drizzle of balsamic. Light, colourful and full of goodness, it makes a perfect quick lunch or a healthy side any day of the week.

What you'll need.

  • A few lettuce leaves
  • 1 avocado, sliced
  • 1 cucumber, sliced
  • 1 tomato, sliced
  • 1 bell pepper (or 2 small), chopped
  • 2 eggs, for poaching
  • Balsamic glaze, to taste
  • Salt and pepper, to taste

How to make it.

  1. Wash the lettuce leaves and arrange them on a plate.
  2. Slice the avocado, cucumber and tomato, and chop the bell pepper.
  3. Add the vegetables to the lettuce and season with salt and pepper.
  4. Drizzle with balsamic glaze.
  5. Poach 2 eggs and place them on top of the salad.
  6. Season with a little extra pepper and serve straight away.

My tips.

Use ripe but firm avocado so it holds its shape. For a neat poached egg, swirl the simmering water before sliding the egg in.

Good to know.

Can I make it ahead?
Prep the vegetables ahead and poach the eggs just before serving so the salad stays fresh.

Can I add protein?
Yes, tuna, chicken or chickpeas turn it into a fuller meal.

What dressing works best?
Balsamic glaze is lovely, but a simple olive oil and lemon dressing works too.

Prep 15 min · Cook 5 min · Total 20 min · Serves 2

Nutrition.

~320 kcal · Protein 12 g · Fat 24 g · Carbs 16 g (approximate, calculated automatically)

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