Poached Egg Salad

Poached Egg Salad

1 serving of Poached Egg Salad

280 Kcal per serving

1 free range organic egg with omega-3 fatty acids

1 cup arugula (salad rocket) (20g)

¼ avocado (50g)

2 strawberries (100g)

Dressing

½ lemon

1 tea spoon cold-pressed extra virgin olive oil

1 tea spoon balsamic vinegar

¼ tea spoon honey

a pinch of salt
a pinch of pepper

Summer is just around the corner, summer salad is served for today!

Arugula provides high levels of fibers, vitamin K, folate, potassium in addition to its high contents of antioxidants, such as indoles, thiocyanates, sulforaphane, and iso-thiocyanates.  These antioxidants can help us fight against free radicals and prevent cancer.  Organic free range eggs with omega-3 fatty acids are eggs fortified with flax seeds fed laying hens.  These eggs contain higher omega-3 fatty acid with anti-inflammatory health benefits.  In particular, lecithin in egg yolk is the precursor of choline is essential for making acetylcholine, an important brain neurotransmitter.  Creamy textured, buttery avocado has high levels of MUFA (monounsaturated fatty acids) that can help us to reduce inflammation and fight some types of cancer.  In addition, avocado can help us lowering cholesterol level which preventing cardiovascular diseases.  Sweet sour soft strawberries not only provide colorful freshness to this dish but also add more health benefits.  Polyphenols and anthocyanins in strawberries also provide cardiovascular benefits.  Balsamic vinegar and lemon can inhibit LDL oxidation and prevent atherosclerosis and stabilize blood glucose level.  Honey although contains high levels of sugar, abundant antioxidants in honey in fact can help our digestive system and boost our immune system.  This is truly an easy recipe full of health benefit.