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Gluten Free Breakfast Salad


Gluten-free-breakfast-salad2

Gluten Free Breakfast Salad

 

INGREDIENTS

  • 1 handful curly kale
  • 1 handful baby spinach
  • a couple broccoli florets
  • ½ green apple, julienned
  • juice of ½ lemon
  • 1 teaspoon olive oil
  • salt & pepper to taste
  • 1 egg
  • 1 sliced, ripe avocado
  • 1 handful buckwheat seeds (for sprinkling)
  • 1 handful Kellogg's® Special K® Gluten Free
Gluten-free-breakfast-salad2

 

DIRECTIONS

1. Finely chop the Kale, Spinach & Broccoli (including stems).
2. Toss in a bowl with the sliced apple & lemon juice.
3. Drizzle with olive oil, salt and pepper then scatter through a handful of Kellogg’s® Special K® Gluten Free.
4. Serve topped with a perfectly poached egg, slices of ripe avocado and a sprinkle of buckwheat seeds.