My recipe for kale, broccoli, smoked salmon salad with a poached egg is packed with flavor and makes the perfect dish to serve for brunch or dinner. Use a mandolin to get the perfect shave on your broccoli and a fine chiffonade cut to your kale helps to allow the greens to absorb the tangy lemon, Dijon, parmesan dressing.

Kale, Broccoli, Smoked Salmon Salad with Poached Egg Ingredients (2 servings)

• 1 bunch of kale, washed, destemmed, finely chiffonade

• 1/2 head of broccoli, shaved florets (use a mandolin), and stems (peel tough exterior and shave on mandolin making coin sized shavings)

• 3 slices smoked salmon, julienned

• 2 eggs, poached

• 1 clove of garlic, micro-planed

• 1 Tablespoon Dijon mustard

• 1/2 lemon zest (micro-planed)

• salt

• black pepper

• juice of 1 lemon

• 1 Tablespoon red wine vinegar

• 1/8 cup grated parmesan

• 1/2 cup avocado oil

• 1/2 cup croutons (I prefer to make my own in order to avoid croutons that are too stale or hard.)

Kale, Broccoli, Smoked Salmon Salad with Poached Egg Instructions

• Begin with making the dressing. In a tall deli cup, combine garlic, Dijon mustard, lemon zest, lemon juice, red wine vinegar, salt, and black cracked pepper. Use a hand blender to combine ingredients.

• Next, slowly add in avocado oil to the dressing mixture until emulsified. Add the cheese last and give one more, quick blend. Avoid breaking the cheese too much.

• In a medium mixing bowl, combine kale and broccoli. Add salt to taste. Using tongs, add in the dressing until kale and broccoli are evenly coated. Add crotons and julienned smoked salmon and give the salad another toss.

• Plate salad. Add a few larger pieces of smoked salmon over the top.

• Poach two eggs and add one to the top of each salad.

• Salt and pepper your poached egg

• Serve and enjoy