Ingredients
- For the salad:
- 8 slices (200 g) smoked turkey breast
- 1¼ pounds (570 g) baby gold potatoes, halved
- 5 ounces (140 g) fresh arugula
- 8 large eggs
- 1 large avocado (200 g), sliced
- ¼ cup (25 g) shaved Parmesan cheese
- For the mustard vinaigrette:
- ⅓ cup (80 ml) extra virgin olive oil
- 2½ tablespoons (37 ml) white wine vinegar
- 1 tablespoon (15 ml) whole grain mustard
- 2 tablespoons (20 g) finely diced shallot
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat a skillet over medium heat and sear smoked turkey slices for 2–3 minutes per side until warmed and lightly browned. Set aside.
- Place halved potatoes in a saucepan, cover with salted water, bring to a boil, then simmer 8–10 minutes until fork-tender. Drain and cool slightly.
- Bring water to a gentle boil and cook eggs 6–7 minutes for jammy yolks or 9–10 minutes for firm yolks. Transfer to ice bath, cool, peel, and halve.
- Whisk olive oil, white wine vinegar, mustard, shallot, salt, and pepper until emulsified.
- Arrange arugula in a large bowl and top with warm potatoes, turkey, eggs, avocado slices, and Parmesan.
- Drizzle vinaigrette over salad, toss gently, and serve immediately.
Notes
- Serve with warm potatoes for best texture contrast.
- Store components separately up to 3 days.
- Keep dressing refrigerated up to 5 days.
- Slice avocado just before serving to prevent browning.
- Swap arugula for spinach or mixed greens if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 390 mg
