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    Home » Recipes » Salads

    ROCKET SALAD WITH POACHED EGGS

    19 November 2022 by alicia gonzalez tome 2 Comments

    ↓ Jump to Recipe

    This easy rocket salad with poached eggs and tahini dressing it's so nourishing & delicious. Not to say that it looks beautiful too!! Super quick to make, vegetarian, dairy-free & gluten-free.

    Rocket salad with poached eggs

    I’ve always thought that people that think that salads are boring, is because they don't know how to make them!

    Salads are one of my go-to meals, so quick & easy to make, healthy and super tasty! For more salad inspo, check my green salad with chicken, my Mediterranean butter beans salad or my smoked salmon salad recipe!

    Jump to:
    • Ingredients list
    • How to make this rocket salad with eggs
    • Substitutions
    • Why you will love this rocket salad!
    • Equipment
    • Storage
    • Top tip!!
    • ROCKET SALAD WITH POACHED EGGS
    • See what other people think about this recipe!

    Ingredients list

    Rocket salad with poached eggs ingredients
    • Rocket
    • Broccoli chopped
    • Alfalfa sprouts
    • Lebanese cucumber
    • Organic eggs
    • Pepitas
    • Pomegranate
    • Tahini sauce (make it without garlic and avoid having to use a blender)

    See recipe card for quantities.

    How to make this rocket salad with eggs

    Poach the eggs

    Poach the eggs - bring water to boil in a small pot, and add a generous drizzle of apple cider vinegar. Carefully pour the eggs and cook for 2-3 minutes for a runny yolk. Remove from the water once cooked. Watch this video for a full tutorial.

    Steam the broccoli

    Discard most of the water of the pot, and add the broccoli. Let it steam, with the lid on for 3 minutes. The broccoli should be bright green and al dente.

    how to make rocket salad with poached eggs step 3

    Plate the salad - add the rocket, broccoli, cucumber alfalfa and a drizzle of tahini sauce.

    how to make rocket salad with poached eggs step 4

    Add the poached eggs, pepitas, pomegranate and another drizzle of tahini sauce.

    Rocket salad with poached eggs

    Substitutions

    • Boiled eggs - instead of poached
    • Other dark leafy greens - instead of rocket, like spinach or watercress
    • Chicken - instead of eggs
    • Make it vegan - add tofu or tempeh instead
    • Pear - instead of pomegranate
    • Walnuts - instead of pepitas

    Why you will love this rocket salad!

    It's super easy & quick to make

    Dairy-free, gluten-free & vegetarian

    Ideal for meal prep, lunch or dinner

    Rocket salad with poached eggs

    Equipment

    All you need is...

    • Knife & chopping board
    • Small bowl to make the tahini sauce
    • Medium pot with lid
    • Salad plate

    Storage

    Store the leftovers in an airtight container in the fridge for up to 3 days.

    If you're cooking for meal prep, don't add the tahini dressing until before you eat it!

    Top tip!!

    The tahini dressing has to be quite runny, so it's easy to mix with the the salad ingredients. Add water progressively until you reach the desired consistency.

    Print
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    Rocket salad with poached eggs with runny yolk and fork on plate

    ROCKET SALAD WITH POACHED EGGS

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
    • Author: alicia gonzalez tome
    • Prep Time: 5 minutes
    • Cook Time: 6 minutes
    • Total Time: 11 minutes
    • Yield: 1 serving 1x
    • Category: Salad
    • Cuisine: Australian
    • Diet: Vegetarian
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    Description

    This easy rocket salad with poached eggs and tahini dressing it's so nourishing & delicious. Not to say that it looks beautiful too!! Super quick to make, vegetarian, dairy-free & gluten-free.


    Ingredients

    Scale

    1 cup of rocket

    1 cup of broccoli chopped

    ¼ cup of alfalfa sprouts

    ½ lebanese cucumber

    2 organic eggs

    1 tbsp pepitas

    2 tbsp pomegranate

    3 tbsp tahini sauce (skip the garlic and avoid having to use a blender)


    Instructions

    1. Poach the eggs - bring water to boil in a small pot, and add a generous drizzle of apple cider vinegar. Carefully pour the eggs and cook for 2-3 minutes for a runny yolk. Remove from the water once cooked.
    2. Discard most of the water of the pot, and add the broccoli. Steam with the lid on for 3 minutes. The broccoli should be bright green and al dente.
    3. Plate the salad - add the rocket, broccoli, cucumber alfalfa and a drizzle of tahini sauce.
    4. Add the poached eggs, pepitas, pomegranate and another drizzle of tahini sauce.

    Notes

    • The tahini dressing has to be quite runny, so it's easy to mix the the salad ingredients. Add water progressively until you reach the desired consistency.

    Did you make this recipe?

    Share a photo and tag me @bitesinthewild — I can't wait to see what you've made!

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    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Will says

      November 29, 2022 at 8:23 am

      I love the pomegranate too!

      Reply
    2. Vicky says

      November 21, 2022 at 2:20 am

      Great salad! I love the pomegranate addition 🙂

      Reply
    Alicia Gonzalez Bites In The Wild

    Hello, I'm Ali!

    Welcome to Bites In The Wild!! 😊 In this blog you will discover easy, delicious and healthy gluten-free & dairy-free recipes, and lots of low-carb options too! I'm originally from Spain, so expect a lot of Mediterranean and Spanish recipes as well.

    Learn more about me →

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