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Breakfast Salad

Makes 2 Servings

Macros: 580 Cal, Fat 48g, Carbs 23g, Fibre 12g, Protein 23g


4 Eggs

4 cups Baby Kale

1/2 Cucumber (sliced)

1 Avocado

2 tbsps Extra Virgin Olive Oil

2 tsps Lemon Juice

1/4 tsp Sea Salt

1/4 tsp Paprika

1/4 cup Almonds (chopped)


  1. Bring a pot of water to a boil. Once boiling, reduce the heat slightly and add the eggs. Cook for 7 minutes for a soft boiled egg. Once the eggs are done, add them to a bowl of ice water.

  2. Add the kale, cucumber and avocado to a plate. Drizzle with extra virgin olive oil, lemon and sea salt.

  3. Peel the eggs and add to the salad. Sprinkle paprika and almonds on top. Serve and enjoy!


Leftovers: Store leftover unpeeled eggs in the fridge for up to two days.

Nut-Free: Use sunflower seeds instead of almonds.

More Flavour: Add parsley, cilantro or basil to your salad.

Make it Vegan: Use chickpeas or tofu instead of eggs.

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