massaged kale salad with jammy eggs
serves 2

Ingredients
4 organic pasture-raised eggs
1 bunch curly kale (hard stems removed and torn into small pieces)
1/2 avocado (diced)
juice of 1/2 lemon (plus more to taste)
2 tablespoons nutritional yeast
sea salt
10 -15 cherry tomatoes (halved)
seed crackers (such a Hu Kitchen, Mary’s Gone, or Simple Mills), to serve

Directions

1. Bring a large pot of water to a rolling boil. Gently lower in the eggs with a spoon and set a timer for 7 minutes (and up to 12 minutes for a completely firm yolk). When the timer goes off, remove eggs and rinse under cold water to stop cooking. Peel and halve the eggs.

2. Meanwhile, in a large bowl combine the kale, avocado, lemon juice and a pinch of sea salt. Massage with your hands until the kale breaks down and the avocado is completely mashed and coating the kale. Add the nutritional yeast and massage once more to distribute.

3. Divide kale and cherry tomatoes between two bowls. Top each with 2 eggs and a serving of seed crackers. Enjoy!