Arugula Salad with Kiwi, Avocado, Soft-Boiled Egg, and Citrus Vinaigrette

A bright citrus salad, perfect for winter
Kiwi, Avocado, Arugula Salad

Diane Henderiks

Kiwi, Avocado, Arugula Salad

There's nothing like the bright pop of citrus to brighten up a winter salad, and this version added orange juice to the dressing. The heavily diced toppings - from avocado to kiwifruit to soft-boiled egg - will leave you feeling fulfilled, unlike many salads. This is perfect for lunch or a light dinner.

4
Servings
Deliver Ingredients

Ingredients

Dressing

  • 1 SunGold Kiwifruit, peeled
  • 1/2 Cup fresh squeezed orange juice
  • 1 Tablespoon rice wine vinegar
  • 1 clove garlic, minced
  • 1 Teaspoon Dijon mustard
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon finely chopped fresh mint leaves
  • Kosher salt and freshly ground black pepper

Salad

  • 8 Cups baby arugula
  • 1 ripe avocado from Mexico, diced
  • 1 SunGold Kiwifruit, peeled and diced
  • 1 green Zespri Kiwifruit, peeled and diced
  • 1/2 Cup toasted sliced almonds
  • shaved Parmigiano Reggiano
  • 4 eggs, soft boiled

Directions

Dressing

Combine first five ingredients (kiwifruit through Dijon mustard) in a blender and blend on medium until smooth. With blender running drizzle oil in slowly. Pour into small mixing bowl, stir in mint and season to taste with salt and pepper.

Salad

Toss arugula with 1/4 cup of dressing and divide on four plates. Top each with even amounts of avocado, kiwifruit, almonds and shaved Parmigiano. Slice each egg in half lengthwise and arrange on top of salad. Drizzle a small amount of dressing on top