Arugula and Egg Salad Recipe

Michelle Kim

Follow this recipe to prepare a delicious Arugula and Egg Salad, a simple and healthy dish combining fresh arugula with hard-boiled eggs and a light lemon vinaigrette.

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Prep Time 10

Cook Time 10

Total Time 20

Course Salad

Cuisine American

Servings

Calories 200 kcal

Equipment

1 Pot For boiling the eggs
1 Mixing Bowl For assembling the salad

Ingredients

4 Large eggs Hard-boiled
4 cups Arugula Fresh
1/4 cup Red onion Thinly sliced
1 tbsp Lemon juice Freshly squeezed
to taste Salt
to taste Black pepper Freshly ground

Instructions

Boil the eggs in a pot for 10 minutes. Cool, peel, and slice them.
In a mixing bowl, combine arugula and thinly sliced red onion.
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
Drizzle the dressing over the arugula and onion mixture. Toss to combine.
Top the salad with sliced hard-boiled eggs.
Serve immediately.

Notes

For added flavor, sprinkle some feta cheese or walnuts over the salad.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 4gProtein: 10gFat: 16gSaturated Fat: 3gCholesterol: 186mgSodium: 250mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 100000IUVitamin C: 9.9mgCalcium: 1000mgIron: 0.4mg

Keyword Arugula, Egg, healthy, Lemon Vinaigrette, salad

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