1 cup of leafy greens (we like a blend of rocket, spinach and kale)
1 large tomato, diced
2 spring onions, chopped
¼ cup of cooked and cooled quinoa
1/3 cup roasted sunflower seeds
1 piece of bacon, cooked and chopped
1/2 ripe avocado, thinly sliced
2 eggs, soft boiled
salt & pepper to taste
Dressing serves 4
1/4 cup olive oil
3 tbs apple cider vinegar
1 tbs dijon mustard
Juice of 1 lemon
In a large bowl combine your leafy greens, spring onion, quinoa, tomato, sunflower seeds and chopped up crispy bacon.
Place all of your salad dressing ingredients together in a big bowl. Toss through the salad well until it has all come together.
Combine the dressing ingredients and shake in a jar.
Pour the dressing over your salad and work it into the leaves. Set the salad aside.
Soft boil your eggs for approx. 4-6 minutes in boiling water. Once the eggs are done, peel them, slice them open and serve them on top of your salad with some avocado slices.