Arugula Salad with Haricots Verts, Egg, and Avocado

Not long ago, [my hero] Eva Chen posted a photo of her lunch during fashion week.  The salad looked so simple that I knew I wanted to recreate it at home.  This salad uses so few ingredients, yet it feels substantial.

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Simply top a bed of arugula with a sliced hard boiled egg, steamed haricots verts, and avocado.  For a dressing, make a quick vinaigrette with olive oil, lemon juice, salt, black pepper, dijon mustard, and champagne vinegar.

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This is a perfect salad served with a fish…whether it be fresh swordfish or, in my case, a tuna fish sandwich.  I’m living a glam life.