Peach and Orange Kale Breakfast Salad

September 10, 2018
20 minutes
Serves 2
  • 2 eggs
  • 1 small bunch kale, destemmed and chopped
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp Harmons fresh squeezed orange juice
  • 1 orange, peeled and sliced
  • 1 peach, sliced
  • 1 avocado, seeded and sliced
  • 1/4 cup chopped pecans
  • 1/4 cup hemp seeds

Bring a pot of water to a boil. Gently lower eggs into water with a skimmer or slotted spoon. Boil eggs for 6-7 minutes. Remove eggs from pot and place in an ice bath to cool. Peel and slice eggs in half.

In a large bowl combine chopped kale, oil and orange juice. Gently massage kale with your hands until the leaves become soft, about 2 minutes.

Transfer to a large plate. Top with orange, peach and avocado slices. Add two egg halves. Sprinkle salad with chopped pecans, hemp seeds and salt to taste.