Breakfast Salad Recipe

Breakfast Salad 

Serves: 2 | Cooking time: 35mins


• 1 lemon, juiced
• 1 large sweet potato
• 150g kale
• 2 eggs
• 1 radish
• 1 avocado
• 1 cucumber
• Salt
• Pepper 

Steps 1. Sweet potatoes should be peeled and cut into pieces. The potatoes should be partially cooked for 10 minutes, then drained and left to steam dry. Add salt and pepper to taste.

2. Over the kale, squeeze half of the lemon juice, then give it a gentle massage to help it soften.

3. Cold water should be added to the pan, 1 inch above the eggs. On the stovetop, quickly bring the water to a boil over high heat. Put a lid on the pan once the water has reached a boil, then turn off the heat. Never open the lid. Set a timer for 4 to 12 minutes depending on the type of boiled egg you want. Remove the eggs from the hot water once they have finished cooking, and immediately run them under cool water.

4. Finally, split the eggs in half, slice the radish and cucumber, and cut the avocado into wedges.

5. On a plate, combine the cucumber, radish, kale, avocado, and sweet potatoes. Your preferred salad dressing should be drizzled on as well as salt and pepper. 




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