Fresh microgreens and avocado served with eggs, veggies, seeds, and zesty dressing for a morning boost.
# Ingredients:
→ Base
01 - 2 cups assorted microgreens (such as sunflower, radish, or pea shoots)
02 - 1 cup fresh baby spinach
→ Protein
03 - 2 large eggs
→ Vegetables & Fruit
04 - 1 small avocado, sliced
05 - 6 cherry tomatoes, halved
06 - 1/2 cucumber, thinly sliced
07 - 1 small carrot, grated
→ Toppings
08 - 2 tablespoons toasted sunflower seeds
09 - 2 tablespoons feta cheese, crumbled (optional)
→ Dressing
10 - 2 tablespoons extra virgin olive oil
11 - 1 tablespoon lemon juice
12 - 1/2 teaspoon Dijon mustard
13 - Salt and ground black pepper, to taste
# Directions:
01 - Bring a small saucepan of water to a boil. Lower eggs gently into the water and boil for 7 minutes. Transfer eggs to ice water to cool, then peel and halve.
02 - Combine microgreens and baby spinach in a large mixing bowl. Arrange the mixture evenly into two serving bowls.
03 - Top each bowl with avocado slices, halved cherry tomatoes, cucumber slices, and grated carrot.
04 - Place the halved soft-boiled eggs into each bowl.
05 - Sprinkle toasted sunflower seeds and crumbled feta cheese over the vegetables and eggs.
06 - Whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper in a small bowl. Drizzle the dressing over the bowls.
07 - Serve immediately while fresh.
