2 large free-range eggs
4 cups of roughly chopped kale
1 ripe avocado
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
sea salt and pepper
1 small handful of fresh mint (flat leaf parsley also works well)
1 avocado sliced lengthways
1/4 cup raw walnuts
1/2 tablespoon dried chilli flakes (optional)
- In a large bowl, combine chopped kale, avocado, mint, olive oil, lemon juice and using a massaging action (similar to kneading dough), gently massage the dressing into the kale using your hands for a few minutes. (This process breaks down the kale and makes it easier to digest).
- Bring a saucepan of water to the boil over a high heat. One at a time, crack each egg onto a small cup and carefully slip each egg into the pot. Poach for 1-2 minutes for a soft yolk or cooked to your preference. Remove and set aside.
- In two serving bowls, divide the kale salad in two, walnuts and top with a poached egg.
- Garnish with pomegranate jewels and plenty of sea salt and pepper
** You can also add cooked quinoa or roasted sweet potato for added carbohydrates