Name: Mozzarella Poached Egg Salad with Blackberry Vinaigrette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 handful spring mix (baby lettuce, spinach, etc.); 1 egg egg; 1 ball mozzarella; ¼ pomegranate pomegranate; 10 pieces blueberries; 30 ml olive oil; 10 ml balsamic vinegar; salt; pepper

Jump to Recipe Print Recipe

There’s something incredibly refreshing about a good salad, and the Mozzarella Poached Egg Salad with Blackberry Vinaigrette is one of my absolute favorites. I remember the first time I made it; the sun was shining, and I decided to whip up something light yet fulfilling for lunch. The combination of fresh greens, creamy mozzarella, and perfectly poached eggs topped with a tangy blackberry vinaigrette was simply irresistible. Each bite felt like a celebration of spring, bursting with vibrant colors and flavors that invigorated my spirit. I think that’s what keeps me coming back to this dish – it captures the essence of a bright day and the joy of eating wholesome, delicious food.

Recipe Snapshot

Total Time:
15 mins

Prep Time:
5 mins

Cook Time:
10 mins

Difficulty:
Easy

Calories:
300 kcal

Protein:
12 g

Diet:
Keto, Paleo, Whole30

Fat:
20 g

Tools Used:
Large Pot, Blender, Wooden Spoon, Whisk, Mixing Bowl

What Makes This Mozzarella Poached Egg Salad with Blackberry Vinaigrette Special

1. A Symphony of Flavors

The Mozzarella Poached Egg Salad with Blackberry Vinaigrette is not just a salad; it’s a delightful medley of flavors. The creamy, rich mozzarella contrasts beautifully with the tartness of the blackberries, creating a dynamic palette that dances on your taste buds.

2. Nutrient-Packed Goodness

Every ingredient in this dish brings something valuable to the table. The fresh spring mix offers a range of vitamins, while the pomegranate not only adds a pop of color but also provides antioxidants that are incredibly beneficial for your health.

3. A Perfectly Poached Egg

Let’s talk about the star of the show – the poached egg. There’s something so satisfying about cutting into that egg and watching the golden yolk flow over the salad, adding a luscious creaminess that elevates the entire experience.

4. Versatility

This salad is incredibly versatile. Whether you’re serving it as a light lunch, a side dish for dinner, or even as a brunch centerpiece, it adapts beautifully to any occasion. Plus, it’s easy to prepare, making it perfect for when you’re short on time.

5. Seasonal Appeal

Since this salad features ingredients that are in season during spring, it embodies the essence of the season. Eating it feels like participating in a seasonal celebration, connecting us with nature’s rhythms.

6. A Healthy Indulgence

Many salads can leave you feeling unsatisfied, but this one is a wholesome indulgence. The richness of the blackberry vinaigrette and poached egg ensures you feel nourished, not deprived!

Shopping List for Mozzarella Poached Egg Salad with Blackberry Vinaigrette

The ingredients for this salad are simple yet powerful. Each item plays a crucial role in creating a dish that’s not just aesthetically pleasing but also packed with flavor and nutrients. The earthy spring mix is the base, while the mozzarella brings creaminess, the blueberries add sweetness, and the balsamic vinegar introduces a tangy depth. Together, they create a well-rounded meal that’s as satisfying as it is healthy.

1 handful of spring mix (baby lettuce, spinach, etc.) – This provides a fresh, crisp base for the salad.
1 egg – A protein-packed addition, adding richness when poached.
1 mozzarella ball – Creamy and mild, it complements the other flavors beautifully.
¼ pomegranate – Adds sweetness and crunch, along with a burst of color.
10 blueberries – These little gems provide sweetness and antioxidants.
30 ml olive oil – A healthy fat that brings the salad together.
10 ml balsamic vinegar – Adds a tangy brightness that balances the dish.
Salt – Enhances all flavors.
Pepper – A touch of heat to elevate the taste.

How to Prepare Mozzarella Poached Egg Salad with Blackberry Vinaigrette

Creating the Mozzarella Poached Egg Salad with Blackberry Vinaigrette is a straightforward process that ensures you get a delightful meal without spending hours in the kitchen. Let’s dive into the steps that will guide you through the preparation.

Start by bringing a pot of water to a gentle boil. Adding a splash of vinegar helps the egg coagulate and keeps its shape. Once the water is boiling, reduce the heat to low to avoid a turbulent boil.
With a whisk, stir the water to create a whirlpool effect. This step is crucial for poaching the egg effectively. Carefully crack the egg into the center of the whirlpool, letting it cook for about three to four minutes for a soft yolk.
While the egg is poaching, prepare the vinaigrette. Blend together the blueberries, olive oil, and balsamic vinegar until smooth. Season it with a pinch of salt and pepper to taste.
Once the egg has reached your desired doneness, remove it from the water using a slotted spoon, letting any excess water drip off. This step is essential to avoid a watery salad.
Now, on a plate, lay down the spring mix. This will act as your canvas. Tear or slice the mozzarella ball, distributing it evenly over the greens.
Next, add the pomegranate seeds and the poached egg to the salad. The combination of textures and colors should be visually appealing.
Drizzle your blueberry vinaigrette generously over the salad, ensuring every ingredient is lightly dressed. The vibrant color of the vinaigrette will complement your dish beautifully.
Finally, give the salad a gentle toss if desired, or serve it as is for a more elegant presentation. Either way, it’s bound to impress!

Things Worth Knowing

When poaching an egg, ensure the water is simmering, not boiling vigorously, to keep the egg intact.
Using fresh ingredients, especially for the spring mix and mozzarella, will elevate the overall flavor of the salad.
If you prefer a thicker vinaigrette, you can add a bit of Greek yogurt to the mix.
For added texture, consider tossing in some nuts like walnuts or almonds to the salad.

Helpful Hints

Here are some tips to enhance your experience with the Mozzarella Poached Egg Salad with Blackberry Vinaigrette:

Storage: Store any leftovers in an airtight container in the fridge for up to two days. Just keep the dressing separate until ready to serve.
Freezing: This salad is best enjoyed fresh. Avoid freezing as the textures may change.
Pairing: Serve with toasted bread or crackers for a complete meal experience.
Adding Protein: If you’re looking for more protein, grilled chicken or chickpeas can be excellent additions.
Variations: Swap the blueberries for raspberries or strawberries based on your preference or availability.

Serving This Mozzarella Poached Egg Salad with Blackberry Vinaigrette

When it comes to serving the Mozzarella Poached Egg Salad with Blackberry Vinaigrette, the possibilities are endless!

Lunch Delight: This salad makes for a quick and satisfying lunch option, especially on warm days when you crave something light.
Dinner Side: Pair it with grilled fish or chicken for a complete and healthy dinner plate that impresses.
Brunch Favorite: The poached egg makes it a great addition to your brunch spread alongside fresh pastries.
Picnic Essential: It’s portable; just layer the ingredients in a jar for a delightful picnic treat that everyone will love.
Seasonal Serving: This salad shines in the spring, making it a fantastic choice for Easter or any spring celebration.
Leftover Creativity: Use any leftover spring mix to top a sandwich or wrap the next day.

FAQ

Yes, you can prepare the ingredients in advance but I recommend assembling the salad just before serving to maintain the freshness of the greens. You can store the blackberry vinaigrette in the fridge for up to a week, which will save you time on busy days.

The Mozzarella Poached Egg Salad with Blackberry Vinaigrette pairs wonderfully with grilled chicken or fish. It’s also great alongside a warm bowl of soup or as a side dish at a summer barbecue. For a lovely brunch option, serve it with crusty bread or breakfast pastries.

Absolutely! If you prefer a vegetarian option, simply omit the poached egg and add another source of protein, such as chickpeas or a sprinkle of nuts. The salad will still be delicious and satisfying without it!

To store leftovers, place the salad in an airtight container and refrigerate it. It’s best to keep the dressing separate until you’re ready to eat to prevent the greens from wilting. Consume the salad within two days for optimal freshness.

Conclusion

The Mozzarella Poached Egg Salad with Blackberry Vinaigrette is truly a delightful dish that brings together fresh ingredients and vibrant flavors. It’s a wonderful way to celebrate spring and make the most of your ingredients. I encourage you to give it a try; you won’t be disappointed. Treat yourself to this healthy yet indulgent salad today!

Mozzarella Poached Egg Salad with Blackberry Vinaigrette

Craving a light yet filling dish? The Mozzarella Poached Egg Salad with Blackberry Vinaigrette offers a refreshing medley of flavors with creamy mozzarella, perfectly poached egg, and a delightful blackberry dressing. It's the perfect choice for an easy, healthy weeknight dinner!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings: 1 serving

Course: Salads

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

1 handful spring mix baby lettuce, spinach, etc.
1 egg egg
1 ball mozzarella
¼ pomegranate pomegranate
10 pieces blueberries
30 ml olive oil
10 ml balsamic vinegar
salt
pepper

Equipment

Large Pot
Blender
Wooden Spoon
Whisk
Mixing Bowl

Method

To poach the egg, bring a pot of water and vinegar to the boil. As soon as the water is boiling, turn the heat to low, stir with a whisk, and carefully add the egg to the whirl of water. Cook until it is the desired consistency.
Another way to poach an egg is to break it into a plastic bag, add some neutral oil, and tie the bag with a knot. Boil in water for a few minutes. When the egg is ready, cut the bag, and voila – you have a poached egg without much hassle.
Blend the berries and add the olive oil, and balsamic vinegar. Season with salt and pepper.
Place the lettuce mix on a plate, tear the mozzarella ball, or cut it into pieces and place it on top, then add the pomegranate, poached egg, and blueberry vinaigrette.

Notes

Tip 1: Storage: Store any leftovers in an airtight container in the fridge for up to two days. Just keep the dressing separate until ready to serve.
Tip 2: Freezing: This salad is best enjoyed fresh. Avoid freezing as the textures may change.
Tip 3: Pairing: Serve with toasted bread or crackers for a complete meal experience.
Tip 4: Adding Protein: If you’re looking for more protein, grilled chicken or chickpeas can be excellent additions.
Tip 5: Variations: Swap the blueberries for raspberries or strawberries based on your preference or availability.