| 13 | 16 | 660 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 6 min | 1 |
| 1 medium | Egg |
| 3 1/8 tbsp | Salmon, smoked (Candied salmon if you can find it) |
| 1/4 avocado(s) | Avocado |
| 2 cup | Kale (baby kale) |
| 1 1/2 tsp | Miso paste |
| 1/2 cup | Alfalfa sprouts |
| 1 medium stalk(s) | Celery (slivered) |
| 1 tsp | Olive Oil, Extra Virgin |
| 1/2 whole lemon(s) | Lemon juice |
| 1 cup | Baby kale |
| 1 tsp | Brown rice miso, Hikari Miso Co |
| 1/4 cup | Broccoli sprouts |
| 1/2 cup | Candied salmon |
In a bowl mix miso paste, olive oil and a squeeze of lemon until smooth. Toss baby kale in the dressing and add to plate. Top with sprouts and celery.
Place egg in boiling water for 6 minutes for soft runny yolk. Remove, peel and cut in half. Add to salad.
Cut an avocado in half and slice horizontally. Add on top of salad. Sprinkle with sea salt.
Top with flaked candied salmon.
| Fruit | 0.1 |
| Meat | 1.2 |
| Meat Alternative | 0.5 |
| Vegetables | 4.9 |
