Breakfast Kale Salad
A savory breakfast salad that pairs a quick folded omelet with massaged kale and fresh greens in a lemon-oregano dressing. Ready in about 10 minutes.
Ingredients
- 2 cups kale chopped
- 1 cup valerian arugula or baby spinach, or a mix
- 5 green olives
- 2 Tbsps green onion chopped
- 2 eggs beaten
Dressing:
- ½ Tbsp olive oil
- ½ lemon juiced
- 1 tsp oregano
- salt and ground pepper to taste
Instructions
- Whisk the eggs. Lightly oil a pan and pour in the eggs over medium-low heat, covered with a lid. After about 2 minutes, use a spatula to flip the omelet and cook for one more minute. Set aside.
- Add the chopped kale and valerian to a bowl. Pour over all the dressing ingredients and gently massage the kale for about 1 minute, until it softens.
- Top with the olives, green onion and the sliced omelet.
Notes
Massage the kale for about 1 minute with the dressing to soften it and mellow its bitterness. For a vegan version, swap the egg omelet for a tofu omelet: blend ~150g firm tofu, 1/2 onion, a pinch of baking soda, 1 Tbsp chickpea flour, and 1/2 Tbsp psyllium husks (or ground flax), cook covered on medium-low, flip once, then slice over the greens.