Bowl Of Green Goodness

15 mins

Serves 1



  • 2 boiled eggs
  • 2 tsp coconut oil
  • 2 handfuls of spinach, washed
  • 2 handfuls of kale, washed
  • 2 tbsp pine nuts, toasted
  • ½ avocado, sliced
  • salt and pepper


  • 1 tbsp olive oil
  • 1 tsp sesame oil
  • 1 tsp Dijon mustard
  • salt and pepper, to season

Nutritional Info

Serves 1 (with dressing)

  • Calories 488
  • Protein 19g
  • Carbs 2.3g
  • Sugar 1.1g
  • Fibre 3.6g
  • Fat 44g


  • Place eggs in a large saucepan of boiling water. Cover them and cook for 6- 8 minutes depending on whether you want them soft or hard.
  • Transfer eggs to a colander; place under cool running water to stop the cooking. Peel the eggs and place aside on a plate.
  • Meanwhile add 1 tsp coconut oil to a non stick frying pan and sauté the spinach and kale on a medium heat. Season with salt and pepper. Transfer to a serving bowl
  • In a separate small non stick frying pan, add a tsp coconut oil and toast the pine nuts. Set aside
  • Slice the avocado and transfer to the bowl along with the spinach, kale and eggs.
  • For the dressing add all the ingredients to a blender and blitz until combined.
  • Pour the dressing over the salad and top off with the toasted pine nuts
  • Serves 1