Salad with Eggs and Kale Pesto

Ingredients

• 50 g almonds
• 3 Garlic cloves
• 100 g kale
• 120 ml olive oil
• Salt
• Pepper
• 1 Avocado
• 2 handfuls salad mix (arugula, spinach, beet greens)
• 150 g Brussels sprouts
• 2 carrots
• 40 g sprouts
• 30 g Sunflower seeds (2 tbsp)
• 4 tbsp apple cider vinegar
• 2 tsp Honey
• 50 ml wine vinegar
• 4 eggs

Instructions

1. 1.

   Roast almonds in a hot pan over medium heat for 3 minutes. Peel and finely chop garlic. Clean, rinse, dry kale, remove stems, and roughly chop. Blend everything with 100 ml olive oil using an immersion blender into a pesto. Season with salt and pepper.

2. 2.

   Halve the avocado, remove the pit, lift the flesh from the skin, and slice it.

3. 3.

   Wash and dry the salad mix. Separate Brussels sprouts into individual leaves, then combine them with the salad in a large bowl.

4. 4.

   Peel and cut carrots into strips; wash sprouts. Mix both with kale, avocado, salad, and sunflower seeds. Whisk apple cider vinegar, remaining oil, honey, salt, and pepper into a dressing, pour over the ingredients, and toss.

5. 5.

   Boil 1 liter of water in a pot. Add wine vinegar and stir to create a whirlpool. Crack each egg into a small bowl and gently slide it into the water. Poach eggs for 4 minutes on low heat. Plate the salad, place one poached egg on top of each serving, and garnish with a spoonful of pesto.