Kale Breakfast Salad

Kale Breakfast Salad

Main Ingredients

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)



  1. 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).
  2. 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.
  3. In two serving bowls, divide the kale salad in two,  walnuts and top with a poached egg.
  4. Garnish with pomegranate jewels and plenty of sea salt and pepper


Additional Notes

** You can also add cooked quinoa or roasted sweet potato for added carbohydrates

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