Makes 2 Servings
Macros: 580 Cal, Fat 48g, Carbs 23g, Fibre 12g, Protein 23g
4 cups Baby Kale
1/2 Cucumber (sliced)
2 tbsps Extra Virgin Olive Oil
2 tsps Lemon Juice
1/4 tsp Sea Salt
1/4 tsp Paprika
1/4 cup Almonds (chopped)
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.
Add the kale, cucumber and avocado to a plate. Drizzle with extra virgin olive oil, lemon and sea salt.
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.