Packed with protein and fats from avocado and delicious farm eggs, make this salad with a fresh
bed of green kale topped with delicious bacon bits and smothered in our irresistible Lemon Turmeric Vinaigrette.
Not exact matches
I offer this
kale salad discovered at a macrobiotic
bed and breakfast brunch at the beach in south Jersey years ago: same
greens preparation as Heidi's, quickly steam
kale until bright
green, cool and toss with whisked olive oil, salad spices, dash
of mustard, good vinegar and enjoy cold.
Remove ribs and stems, chop into bite - sized pieces / Heat oil in a large skillet / If you're using garlic, saute for a minute or two / Lightly saute
kale, coating with oil / Cover skillet and steam
kale until wilted but still bright
green, adding a tablespoon or so water, if needed / Make a round opening in
kale large enough for a large egg yolk / Crack egg and place in opening on
bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to taste.
Their advice is to take all
of the delicious fruits, veggies, grains, and seeds you are nourishing your body with, and put them on a
bed of greens (think
kale, spinach, Swiss chard, and arugula).