Superfood Kale Tapenade, Avocado and Egg Toast

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Avocado, ripe slices
  • 1 Garlic clove
  • 1 cup Kale, fresh leaves

• Refrigerated

  • 2 Eggs, free range

• Condiments

  • 1 tbsp Lemon juice
  • 1/2 cup Olives, green pitted
  • 2 tbsp Superfood tapenade
  • 2 tsp Tahini

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 pinch Sea salt
  • 1/2 tsp Spirulina

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tsp Chia seeds
  • 3 tsp Pumpkin seed

Found on helloglow.co

Description

Ingredients

• 2 free range eggs, poached
• 1 ripe avocado, peeled and cut into slices
• 2 tsp tahini
• 2 tsp pumpkin seeds
• 2 tsp chia seeds
• 2 tbsp superfood tapenade
• Freshly ground black pepper
• Good quality whole wheat or gluten-free toast, to assemble
• 1 cup fresh kale leaves
• ½ cup green pitted olives
• 1 tsp pumpkin seeds
• ½ tsp spirulina
• 1 garlic clove
• 1 tbsp lemon juice
• 2 tsp extra virgin olive oil
• A pinch sea salt

Directions

• Drizzle the toasts with tahini sauce, then add the avocado slices and top with the poached egg.
• Place the tapenade ingredients into the blender, pulse twice, then transfer into an airtight jar.
• Add a tablespoon of superfood tapenade on top of the toast, garnish with pumpkin and chia seeds, then serve.