Kale and Avocado Breakfast Salad - Vegetarian

The Green Sunrise Kale & Avocado Salad infuses your morning with a burst of vibrant flavors and essential nutrients. Featuring fresh kale massaged to tenderness, creamy avocado, juicy cherry tomatoes, and sharp red onions, this salad is topped with perfectly cooked eggs for added protein. The chia seed lemon dressing ties everything together with a refreshing zing.

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Temps de préparation 10

Temps de cuisson 5

Temps total 15

Type de plat Breakfast

Cuisine International

Portions servings

Calories 340 kcal

Ingrédients

4 cups kale, chopped

1 large avocado, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1 tablespoon olive oil

2 teaspoons lemon juice

1 teaspoon chia seeds

1/4 teaspoon salt

1/4 teaspoon black pepper

2 large eggs

Instructions

In a large bowl, massage the kale with olive oil for about 2 minutes until it becomes tender.
Add the avocado, cherry tomatoes, and red onion to the bowl.
In a small bowl, mix lemon juice, chia seeds, salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss until evenly coated.
In a separate pan, cook the eggs to your desired level (scrambled, poached, or fried).
Place the cooked eggs on top of the salad and serve immediately.

Nutrition (per 100g)

Keyword avocado, balanced meal, breakfast salad, easy recipe, fresh start, gluten-free, healthy breakfast, high fiber, kale, leafy greens, morning energy, nutritious, quick meal, superfoods, vegetarian, vibrant flavors

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Kale and Avocado Breakfast Salad – Vegetarian