Kale Tahini Breakfast Salad
4 cups shredded kale (green curly, red curly, and lacinato varieties), roughly chopped
1 carrot, coarsely shredded
½ cucumber, roughly chopped
½ red bell pepper, roughly chopped
1/4 c. Creamy Tahini Lemon Salad Dressing
1-2 Tbs. extra virgin olive oil
2 Tbs. fresh cilantro, chopped
2 Tbs. fresh basil, chopped
2 Tbs. fresh chives, minced
6 steamed eggs, peeled (farm fresh, of course)
truffle salt and freshly ground pepper
avocado, hemp seeds, sunflower seeds (for garnish and additional toppings)
Combine kale, veggies, and herbs and massage dressing and oil into the luscious leaves.
Top with eggs and allow the yolks to ooze into the deliciousness.
Sprinkle with truffle salt and pepper and top with avocado and seeds, if desired.
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