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Fresh Summer #EatTheRainbow Bowls! Recipe

Ingredients

  • 3 Tbsp avocado or olive oil divided
  • 2 Tbsp low-sugar balsamic vinegar
  • 1 medium ripe avocado sliced
  • 1/2 cup cherry tomatoes cut into halves
  • 1 small organic carrot shredded
  • 1 small fresh beet shredded
  • 1/2 small red onion finely sliced
  • 3 Tbsp watercress
  • 2 large free range eggs
  • 3 cups organic baby lettuce greens

Instructions

  • Heat 1 Tbsp of oil in a large skillet over medium-high heat, and fry the eggs and cook to your liking.
  • Divide the lettuce between 2 bowls. Add carrots, beetroot, tomatoes, avocado and onion.
  • Place one egg in the middle of each bowl.
  • Drizzle with oil and add 1 Tbsp of balsamic vinegar to each bowl.
  • Season with sea salt and pepper to your taste, then gently toss to combine.
  • Garnish with watercress and enjoy!