Breakfast Salad on Rye Toast
- 3 Cup Baby spinach leaves
- 1 Large Avocado diced
- 1 Cup Cherry tomatoes
- 1/3 Cup Sunflower seed kernels
- 4 Slices Rye bread
- Dressing:
- 2 Garlic cloves
- 6 Tbsp olive oil
- 1/4 Cup Balsamic vinegar
- 1 tsp Salt
- 1/2 tsp Sugar
- ¼ tsp Chilli flakes dried
Cut the cherry tomatoes in half and place on one half of a lined baking tray.
On the other half of the baking tray, evenly spread the sunflower seed kernels.
Cook under a grill for 3 – 5 minutes, or until they seeds become golden and tomatoes are just tender and start to slightly blister. Set aside.
Scoop out the flesh of the avocado and dice, add to a bowl along with spinach leaves.
Drizzle with balsamic dressing to taste, gently toss to combine.
Serve alongside slices of toasted rye bread.
FOR DRESSING:
Drop the garlic clove in a food processor while the machine is running on high speed. Scrape down sides of bowl.
Add olive oil, vinegar, salt, sugar and red pepper flakes. Blitz on high speed for 30 seconds.
Can be prepared 6 hours ahead. Transfer to small bowl. Cover and let stand at room temperature. Re-whisk before using if necessary.
(NO BAKE!)
BINDI CHOCOLATE
Bindi Nutrition
Breakfast
carbohydrate
CHOCOLATE
Chocolate Surprise
dairy free
dessert
energy
EVERYDAY
fuel
Gluten Free
Healthy
high protein
keto-friendly
lamington
low carb
low sugar
oats
PANCAKES
post training
Protein
PROTEIN BALLS
PROTEIN BARS
PROTEIN PUDDINGS
recovery
SALAD JAR
Salad on Rye Toast
Smoothie
snack
supergreens
VANILLA
VANILLA BERRY
vegan
veggies