SLB BREAKFAST SALAD

I’m a breakfast salad lover. A vitamin and mineral rich start to the day is what fills my body up without weighing me down. This recipe from Flamingo Estate is filled with gut happy ingredients including fermented coconut yogurt.

Ingredients

• 1 large head escarole, cut into 1” pieces (or any other lettuces you love)

• 2 avocado, sliced

• 2 cara cara oranges, peeled and sliced (save the rinds to make an easy cleaning spray for your home)

• 1⁄4 cup unsweetened coconut flakes

• 1⁄4 cup unsweetened coconut yogurt

• 1 tbsp poppyseeds

• 3 tbsp lemon juice

• 3 tbsp olive oil

• 1⁄2 tsp freshly ground black pepper

• Handful sprouts

• Himalayan pink sea salt

• 1⁄4 cup fresh dill leaves

• FE seed brittle (recipe found on the FE website) *optional

Steps

• Place the coconut yogurt, poppy seeds, lemon juice, olive oil and black pepper in a blender and blend until smooth. Season to taste with salt and transfer to a large bowl.

• Add the escarole to the large bowl with the dressing and toss to coat. Add the coconut flakes and sprouts, tossing again.

• Layer they dressed escarole on a platter with the avocado and cara cara slices. Top with crumbles of seed brittle and dill.

• If you’re craving some protein, I love to top this salad off with a fried egg.

• Enjoy!