Summer Fig Salad

Wash the salad greens thoroughly under cool running water.

Drain the greens and gently pat dry with a clean towel.

Place the washed salad greens into a large bowl.

Rinse the arugula if needed and add it to the bowl.

Slice the cucumber into thin rounds and set aside.

Chop the figs into quarters or bite-sized pieces.

Slice the avocado into thin slices.

Add the sliced cucumber, chopped figs, and avocado slices to the greens.

In a small bowl or jar, add the olive oil.

Add honey and balsamic vinegar in the desired amounts.

Whisk or shake the container until the dressing is well mixed.

Place the eggs in a small pot and cover with water.

Bring the water to a boil.

Boil for 6 minutes for soft-boiled or 10 minutes for hard-boiled eggs.

Transfer the eggs to a bowl of cold water to cool them down.

Peel the cooled eggs and slice each in half.

Pour the prepared dressing evenly over the salad.

Sprinkle sesame seeds over the top.

Gently place the sliced eggs on the salad.

Serve immediately.