Start with:

1. Avocado

2. Kale

Simply add an amazing versatile fruit to your breakfast that make it happen. Certainly this magic fruit is AVOCADO. It is rich in vitamins, minerals, and phytonutrients, as well as having natural antibacterial and antifungal properties.  I am sure you all know how much avocado can be good for your skin and hair. Moreover they have more potassium than bananas and contains 18 of the important amino acids needed for the body’s protein-building process. Besides AVOCADOs are DELICIOUS, so let’s make some fantastic breakfast with them!

INTERESTING FACT: Avocados act as nutrient booster, so adding a little avocado to your greens helps your body absorb even more of their good stuff. 

Another magic ingredient I use for our breakfast is KALE! It is definitely one of the healthiest and most nutritious plant foods in existence. Kale is loaded with all sorts of beneficial compounds, some of which have powerful medicinal properties. Full of vitamins K, A and C, and very low in calories, this healthy greens makes an excellent addition to a weight loss diet.

INTERESTING FACT: a single cup of raw kale actually contains more vitamin C than an orange.  

Avocado nest on the kale clouds

Ingredients (2 portions):

• 2 cups of shredded fresh kale
• 1/3 tsp smoked paprika
• 1/3 tsp garlic flakes
• 1 tsp sesame oil
• 1 tbsp canola oil
• Salt, black pepper

• 1 ripe avocado
• 100 g organic smoked salmon
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp almond flakes
• A pinch of black sesame seeds
• Mayo for decoration

Cooking method:

1. Wash and cut stems off curly kale with a knife. Chop it.
2. To prepare the sautéed kale, heat the canola and sesame oil over medium-high heat in a pan. Add chopped kale, garlic flakes, smoked paprika, salt and pepper. Cook for 1-2 minutes, until the kale wilts.
3. Cut avocado lengthwise from stem to end, letting the knife roll around the pit. Gently rotate the two halves to separate. Use the chef’s knife to carefully whack the pit, which will wedge the pit on the blade. Give a little twist and the pit will easily pull out. Then remove the skin. We use 1 half of avocado for 1 portion.
4. To prepare the salmon for serving, just unpack it and separate the slices. Then fold each slice in a half and roll it into a rose.
5. For assembling the breakfast plate, layer the sautéed kale first, then place an avocado half on the top. Put the salmon rose into the pit hole, drizzle with fresh lemon juice, decorate with the mayo, sprinkle with lemon zest, almond flakes and black sesame seeds. Voila!