Avocado, Spinach and Egg Tossed Salad

Avocado, Spinach and Egg Tossed Salad

A new twist for Sunday brunch! Avocados, spinach, clementines, cherry tomatoes, gluten free toast and Asagio cheese – all topped off with a fried egg.

Can’t find a farmer’s market this time of year? Check out the organic produce in your local grocery store.

As a side note – I have recently discovered Canyon Bakehouse Gluten Free Breads , specifically the 7 grain bread, and it is wonderful!

Avocado, Spinach and Egg Tossed Salad

Servings
1-2 servings

Ingredients

Avocado, Spinach and Egg Tossed Salad
  • 2 cups fresh organic baby spinach
  • 3 whole clementines, separated
  • 1 cup organic cherry tomatoes, sliced
  • 2 whole avocados, sliced
  • 1/3 cup organic scallions, chopped
  • 1 tsp organic sea salt
  • 2 slices gluten free toast (Canyon Bakehouse 7 grain, gluten free pictured above)
  • 1/4 cup freshly shredded Asagio cheese
  • 1-2 whole egg(s)
  • 1/4 tsp cayenne pepper

Directions

  • Rinse spinach and arrange on a plate or platter.
  • Add clementines, tomatoes, avocados and scallions.
  • Sprinkle with salt.
  • Grate Asagio cheese over top of salad.
  • Heat non-stick skillet to medium. Once it is heated, crack one egg at a time into the center of the pan. As the egg white begins to firm up and the yolk is slightly firm, slide the egg on top of the salad. (Approximately 3-5 minutes)
  • Sprinkle with cayenne pepper. Add your favorite dressing and serve.
Prep Time: 15 - 20 Minutes
Cook Time: 03 - 5 Minutes
Total Time: 18 - 25 Minutes

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