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Avocado Raspberry Salad with Soft-Boiled Eggs

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This vibrant avocado raspberry salad with soft-boiled eggs comes with a sweet and subtle raspberry vinaigrette.
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Salads
  • Cuisine: Healthy
  • Diet: Vegetarian

This vibrant avocado raspberry salad with soft-boiled eggs comes with a sweet and subtle raspberry vinaigrette. Fancy yet simple to make, it makes a beautiful starter or side.

Ingredients

Scale

For the raspberry vinaigrette:

  • ⅓ cup (40g) raspberries, fresh or frozen 
  • 1 small shallot, chopped
  • ½ teaspoon Dijon mustard
  • ¼ cup (60 ml) apple cider vinegar
  • ½ cup (120 ml) olive oil
  • Salt and freshly ground pepper

For the salad:

  • 2–3 cups (150-230g) mixed salad*
  • 1 avocado, sliced
  • 1 handful Brussels sprouts (about 8–10 pieces), washed and cut in half
  • 1 Tablespoon olive oil
  • 2 large eggs
  • 1 handful dried cranberries
  • 1 handful pumpkin seeds
  • ⅔ cup (80g) fresh raspberries

Instructions

  1. For the raspberry vinaigrette. Place the raspberries in a food processor and blend until smooth. Using a fine mesh strainer, strain the blended raspberries over a bowl to get rid of the seeds and put the raspberry mixture back to the food processor. Add the shallots, mustard, vinegar and olive oil, and blend until smooth. Season with salt and pepper.**
  2. For the Brussels sprouts. Heat the olive oil in a sauté pan over medium heat. Once hot, add the Brussels sprouts and sauté for about 5-7 minutes depending on size, or until tender and slightly golden on all sides.
  3. Make the soft-boiled eggs (or poached eggs***). Gently place the eggs in a saucepan and cover with cold water. Set the pan over medium-high heat and as soon as the water reaches a brisk simmer, start timing, cooking the eggs for 4-5 minutes maximum. Carefully remove the eggs from water, crack the shell gently, and cut then in half. The white must be solid while the yolk is still runny.
  4. Add the salad in a large mixing bowl together with the roasted Brussels sprouts, raspberries, cranberries and pumpkin seeds. Toss with about half of the raspberry vinaigrette (keep some for serving). 
  5. Divide the salad into shallow plates, add the soft-boiled eggs on top, the avocado slices, and pour some raspberry vinaigrette over the salad before serving. Enjoy immediately. Bon appétit!

Notes

* Lettuce, arugula, kale, baby spinach, any type will do. You can even add some thinly sliced white or red cabbage. For extra flavors, I like to add some chopped cilantro as well.

** This vinaigrette will keep refrigerated for one week. Whisk to remix the vinaigrette before using.

*** To make poached eggs, bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. Carefully break 1 egg into a small bowl, then tip into a fine mesh strainer. Carefully swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through. Gently tip egg into almost simmering water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set. Repeat straining and tipping with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 3 to 4 minutes maximum. Carefully lift eggs from pot with a slotted spoon and place them onto a plate lined with paper towel.

Recipe by Del’s cooking twist | Photography by Athina Canevet Studio

© 2024 Del's cooking twist
https://www.delscookingtwist.com/avocado-soft-boiled-egg-salad-with-a-raspberry-vinaigrette/