Avocado Kale and Egg Breakfast Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
Description
Keep the ingredients prepped and ready in your fridge for a simple breakfast that comes together in minutes.
Ingredients
Scale
- 1 bunch organic kale (rinsed and dried, stem removed)
- 1 avocado (pit removed)
- 1 lemon
- 4–8 eggs
- Sea salt + fresh cracked pepper (to taste)
Instructions
- Place your eggs in a pot and cover with water. Bring to a boil and cook 5 to 8 minutes, or until desired consistency.
- Meanwhile, break the kale into bite-size pieces and place in a large bowl.
- Cut the lemon in half and squeeze the juice from both halves over the kale.
- Mash the avocado and add to the kale. Sprinkle with sea salt and freshly cracked pepper.
- Using your hands (be sure to wash them first!) massage the ingredients into the kale to help it soften.
- Divide among four plates and top with 1 to 2 eggs each.
Notes
PREP AHEAD
Prepare the kale and massage in the lemon, salt, and pepper. Soft boil the eggs. Will last in fridge 5 days. Simply mash avocado and add before serving, top with your eggs!
EGG-FREE
Omit the egg and sprinkle with hemp hearts for a good source of protein and fats.
Nutrition
- Serving Size: 4
