2 Kale leaves
1/4 of a lemon, juiced
1 tsp olive oil
Pinch of good quality salt
1 tsp coconut oil
2 cloves of garlic, sliced
2 spears of asparagus, woody ends removed and sliced into 3cm pieces
1/4 of an avocado, mashed
Snow Pea sprouts to garnish (you can opt for anything raw here - parsley, coriander, alfalfa sprouts)
Remove the stem from your kale leaf and discard, shred the leaves into fine pieces, add it to a bowl with the lemon juice, salt and olive oil and massage until the leaves start to soften.
Add your coconut oil to a medium-high heat pan, add your garlic and saute for one minute before adding the asparagus spears and kale until the asparagus becomes 'just' tender.
Whisk your eggs and fold through until cooked - around 1 minute.
Remove from heat and serve atop your mashed avocado and garnish with your pea sprouts or other chosen green.
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