This recipe highlights imperfect vegetables and superfoods fresh spinach, avocado, tomatoes and broccoli bits. Additionally we are using anchovies which is considered a sustainable small fish species.

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Prep Time: 10

Cook Time: 6

Course: Salad

Servings: 4 (click to scale)

Ingredients

Salad

12 oz. spinach rough chop
8 oz. tomatoes diced
2 oz. olive oil
1/8 tsp ground black pepper
2 oz. anchovy fillets

Guacamole

2 ea. avocado
8 oz. broccoli florets
2 ea. fresh lime
2 ea. fresh jalapeno peppers
2 oz. fresh cilantro
1 ea. red onions
1 oz. olive oil
1/8 tsp kosher salt
1/8 tsp ground black pepper

Poached Egg

4 ea. eggs
1 tsp baking powder

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Instructions

Prepare the salad

Prepare the salad ingredients and mince the anchovies. Combine spinach, tomatoes, olive oil, black pepper and anchovies in a mixing bowl.

Prepare the guacamole

Peel, core and smash the avocado with a fork. Place in a mixing bowl.
Using a serrated knife shred the florets into a crumble.
Stem and seed the jalapeno. Zest the limes and then cut in half and juice. Finely chop the cilantro. Cut off both ends of a small red onion and peel away the skin. Shave thinly or chiffonade the red onion.
Combine all the vegetables above with the avocado, add olive oil, season with salt and pepper.

Make the poached egg

In a 2 quart sauce pan, bring 1 quart of water to a boil. Once it boils add the baking powder. Gently lower each egg carefully into the water one at a time with a ladle. Bring the water to a gentle simmer and set the timer for 5 minutes and 20 seconds. Remove the eggs from the hot water and place in a bowl with cold water to cool slightly. Gently shell the eggs.

Build the salad

Divide the greens between four plates. Top with spoonful’s of the guacamole dropped randomly on top of the salad. Cut the egg in half and place in the center. Sprinkle with a small pinch of salt.

Nutrition

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