Arugula salad

Arugula and Egg Salad: An Explosion of Flavor and Nutrients

When we think of salads, simple combinations often come to mind, but today I invite you to discover a recipe that blends freshness and healthiness with a refined taste. The arugula and boiled egg salad is a quick dish, full of flavor, perfect for an energizing lunch or a light dinner. Additionally, it has the nutritional benefits of fresh vegetables and proteins, making it an ideal choice for any time of the day.

Preparation time: 15 minutes
Baking time: 0 minutes
Total time: 15 minutes
Servings: 2

Ingredients:
- 50 g fresh arugula
- 1 boiled egg
- 1 medium tomato
- 50 ml olive oil
- 20 ml balsamic vinegar
- 3-4 green or black olives, chopped
- 100 g cooked turkey fillet (can be boiled or grilled)
- 2 slices of crispy bacon
- 30 g grated parmesan
- 2-3 tablespoons natural yogurt
- Lemon juice to taste
- Salt and pepper to taste

Preparation:

1. Preparing the ingredients: Start by washing the arugula well under cold running water. This not only removes impurities but also refreshes the specific aroma of arugula, which is slightly peppery and mildly bitter.

2. Boiling the egg: Place the egg in a pot with cold water and let it boil for 9-10 minutes for a hard-boiled egg. After boiling, plunge it into cold water to stop the cooking process. Once cooled, peel it and cut it into 4 or 6 pieces.

3. Preparing the tomato: Cut the tomato into cubes or slices similar in size to the egg. This will add a vibrant color and a sweet-tart flavor to your salad.

4. The meat and bacon: Cut the turkey fillet into small cubes and fry the bacon slices until crispy. A healthier option would be to use turkey bacon, which is less fatty. After frying, cut the bacon into thin strips.

5. Assembling the salad: On a large plate or platter, lay the arugula as a base. Carefully place the boiled egg, tomato, turkey, and bacon on top. This arrangement will not only look appetizing but also allow the flavors to combine effectively.

6. Preparing the dressing: In a small bowl, mix the natural yogurt with lemon juice, chopped olives, salt, and pepper to taste. This creamy and slightly tangy dressing will perfectly complement the salad. You can adjust the consistency by adding a little olive oil if desired.

7. Finalizing the dish: Pour the dressing in the center of the plate, so each bite gets some of its flavor. Sprinkle the grated parmesan and add a little olive oil and balsamic vinegar over the salad for an intense taste and appealing look.

8. Serving: You can add a few toothpicks or fresh basil leaves for a decorative touch. The arugula salad is served immediately, being delicious and fresh.

Nutritional benefits:
Arugula is rich in antioxidants and vitamins, contributing to immune system health. Eggs are an excellent source of high-quality protein, and yogurt adds beneficial probiotics for digestion. This salad is low in calories but full of nutrients, making it ideal for a balanced diet.

Possible variations:
To customize this salad, you can add ingredients like avocado, pumpkin seeds, or even fruits like pears or apples for an interesting contrast of textures and flavors. Also, if you prefer a vegetarian option, you can omit the meat and bacon.

Frequently asked questions:
1. Can I use another type of greens instead of arugula?
- Yes, you can try spinach or mixed salad, but arugula offers a distinct taste.

2. How can I keep the salad fresh longer?
- Prepare the dressing separately and add it just before serving to prevent the ingredients from getting soggy.

3. Can I replace the boiled egg?
- Certainly! You can use marinated tofu or feta cheese for a vegan or vegetarian option.

4. What drinks pair well with this salad?
- A dry white wine or freshly made lemonade are excellent choices.

This arugula and boiled egg salad is not only a healthy choice but also a feast of flavors and textures. I encourage you to try it and customize it to your tastes!