Kale & Avocado Breakfast Salad with Tarragon and Blueberry Honey Vinaigrette

YIELD: Makes 2 servings

INGREDIENTS

For Tarragon & Blueberry Honey Vinaigrette:

1/2 cup (105g)

-

neutral oil

1 tsp.

-

Dijon mustard

2 tsp.

-

blueberry honey

1/4 cup

-

fresh tarragon

,

tough stems removed, roughly chopped

2 T

-

fresh dill

,

roughly chopped

1 1/2 T

-

lemon juice

1 clove

-

garlic

kosher salt

,

to taste

ground black pepper

,

to taste

For Salad:

1 T + 2 tsp.

-

vegetable oil

2

-

Portobello mushrooms

,

stemmed, diced

6

-

artichoke hearts

,

quartered

kosher salt

,

to taste

ground black pepper

,

to taste

2 large

-

eggs

1 bunch

-

kale (dinosaur, lacinato or Tuscan)

,

thinly sliced

1

-

avocado

,

pitted, sliced

12

-

cherry tomatoes

,

halved

1 T

-

toasted sunflower seeds

,

optional

DIRECTIONS

Combine all ingredients for dressing in blender and puree until smooth. Season to taste and set aside. 

Heat 1 T vegetable oil in medium frying pan over medium heat until slick and shiny.

Add mushrooms with a dash of salt and pepper. Sauté 3-4 minutes on one side, then flip and sauté for another 3-4 minutes, or until both sides are lightly crispy. Remove from heat and set aside. 

Heat 1 T vegetable oil in same frying pan over medium heat until slick and shiny. Add artichoke hearts with a dash of salt and pepper. Sauté 2-3 minutes on each side. Remove from heat and set aside.

Bring 1 small pot of water to a rolling boil. Add eggs and set timer to 7 minutes (for soft boiled) or 10 minutes (for hard boiled). Once timer rings, remove eggs and shock them in ice water.

Peel eggs. Halve and reserve.

Combine kale with dressing in a large mixing bowl and toss to distribute evenly. Distribute into 2 serving bowls. 

Top each bowl evenly with mushroom, artichoke, avocado, tomatoes and 2 egg halves. Drizzle more blueberry honey on top if desired, with a pinch of salt and pepper.

Garnish each bowl with sunflower seeds.

Recipe courtesy of chef Jenny Dorsey, made for the National Honey Board

TIP

Pepitas (pumpkin seeds) make a great substitute for sunflower seeds!

To add some serious umami to the dressing, add a few dashes of high-quality fish sauce!