1 bunch of kale, rinsed + chopped
5 stunning eggs (only the finest for the finest!)
some olive oil
1/2 sweet potato (this is really going to depend on how big your potato is, if it seems like too much - it probably is)
1 avocado, sliced & seasoned
1 roma tomato, sliced & seasoned
2 cup of button mushrooms, cut in half & sautéed
1 red onion, sliced julienne
2 cups of cider vinegar
2 cups of water
1 cup of sugar
1. Pre-heat oven to 425f, cut sweet potato into thin-ish slices (just do your best here really), season with salt and oil and bake for 15-20 minutes until tender. Cool at room temperature
2. While that's happening, make the pickled red onion by heating the vinegar, water + sugar together with a tablespoon of salt; pour over red onions in a heat-resistant jar or bowl. Cool in the fridge immediately.
3. In a pot, add enough water (maybe up to your middle knuckle) for the eggs and bring the water to a boil. Once boiling, gently add in your eggs and set your timer for 6 minutes and 30 seconds (seven if you want them a bit jammier) and let the pot on a medium boil (7 out of 10). Submerge in cold water immediately, peel and cut in half.
4. You've done the all the hard work already, the rest will fall into place very easily. In a large bowl add in your kale and massage it with lemon juice, olive oil and lemon zest. Add salt until you lettuce is just perfect. In whatever bowl you'd like to eat from, add in your kale, followed by sweet potatoes, mushrooms, tomatoes, eggs, avocados + pickled red onion.
Let's be real, there's no actual order this needs to happen in - let it fly and make it your own! The point is that if you give each vegetable a little bit of your time and love (love = salt), you're bound to make a pretty delicious salad every time.
Diane Tremblay — February 7 2021
Your breakfast salad recipe contains 5 eggs ! I did not think eggs were part of vegan diet ???