Fresh Summer Eat The Rainbow Bowls

This salad is BURSTING with color and flavor that will surely make your day the BEST EVER!Makes 2 servings/bowls

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.

Enjoy!

❤Rachel

Fresh Summer #EatTheRainbow Bowls! Recipe

Category Lunch Salads

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

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

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