avocado and poached eggs salad

Packed with protein and veggies, this avocado and poached egg salad is great for lunch or dinner.


4 large happy eggs

2 ½ tbsp white wine vinegar

2 avocados

14 baby tomatoes, halved

1 bag of mixed lettuce leaves

1 handful of fresh mint leaves, roughly chopped

1 packet of pre-cooked, microwaveable quinoa

1 tbsp pistachios

1 ½ tbsp extra virgin olive oil

1 tsp grain mustard

salt and freshly ground black pepper


  1. Fill a large pan with water and bring it to a light boil, then add 2 tbsp vinegar.
  2. Crack each egg into a small ramekin.
  3. Stir the water in the pan to create a whirlpool then gently tip in the eggs. Use a slotted spoon to keep them floating, and poach for 2-3 minutes. Remove each egg with a slotted spoon and drain on kitchen paper.
  4. Cook the quinoa following packet instructions, then tip into a large bowl.
  5. Halve the avocado, remove the stone, scoop out the flesh and slice.
  6. Add avocado, baby tomatoes, lettuce leaves, chopped mint leaves and pistachios to the quinoa and mix together.
  7. In a separate bowl mix the olive oil, remaining ½ tbsp of vinegar, mustard and season. Dress the salad.

serving tip

Divide the salad between two big bowls and top each with a poached egg.