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Lemon Kale Breakfast Salad with Avocado and Eggs

lemon kale breakfast salad
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A fresh, protein-packed breakfast salad made with massaged kale, creamy avocado, soft-boiled eggs, and a zesty lemon dressing.

Ingredients

  • 4 cups kale, stems removed and chopped

  • 1 tablespoon olive oil

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon black pepper

  • 1 avocado, sliced

  • 2 large eggs

  • Optional: red pepper flakes, grated Parmesan, or hemp seeds

Instructions

  1. Bring a saucepan of water to a boil. Gently lower the eggs and cook for 7–8 minutes for jammy centers. Transfer to cold water to cool, then peel.

  2. In a large bowl, combine kale, olive oil, lemon juice, salt, and pepper. Massage with your hands for 1–2 minutes until the leaves soften and darken.

  3. Divide the kale between two bowls. Top each with avocado slices and one soft-boiled egg, halved.

  4. Sprinkle with red pepper flakes, hemp seeds, or Parmesan for an extra layer of flavor.

Equipment

Notes

  • Ensure your avocado is ripe but not overly soft for optimal texture.

  • You can prep the kale the night before to save time.

  • If you like your eggs a little firmer or softer, adjust the boil time to your preference.

Find it online: https://www.brokenpranch.com/lemon-kale-breakfast-salad-with-avocado-and-eggs/