PrintLemon Kale Breakfast Salad with Avocado and Eggs
A fresh, protein-packed breakfast salad made with massaged kale, creamy avocado, soft-boiled eggs, and a zesty lemon dressing.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2
- Category: Breakfast, Brunch
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
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4 cups kale, stems removed and chopped
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1 tablespoon olive oil
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1 tablespoon fresh lemon juice
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1/2 teaspoon sea salt
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1/4 teaspoon black pepper
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1 avocado, sliced
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2 large eggs
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Optional: red pepper flakes, grated Parmesan, or hemp seeds
Instructions
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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.
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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.
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Divide the kale between two bowls. Top each with avocado slices and one soft-boiled egg, halved.
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Sprinkle with red pepper flakes, hemp seeds, or Parmesan for an extra layer of flavor.
Notes
- Ensure your avocado is ripe but not overly soft for optimal texture.
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You can prep the kale the night before to save time.
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If you like your eggs a little firmer or softer, adjust the boil time to your preference.
