Green Eggs and Beets

Egg Avocado Salad with Beets and Kale

Ingredients:

• Egg Salad
  • Eggs (2, hard boiled; make what you need for the week ahead)
  • Avocado (1/2 – 1 avocado)
  • Green onion
  • Salt
• Beet Kale Salad
  • Beets
  • Kale
  • Lime

Kitchen items you’ll need:

• Baking sheet
• Large pot
• Knife
• Cutting board
• Fork

Cooking Instructions:    

1. Scrub beets and roast on baking sheet (wrap in aluminum foil for easy clean up) for 45 minutes to an hour at 400 degrees.
2. Chop and rinse kale.
3. Place eggs in bottom of pot and cover with water, about an inch over eggs. Bring to boil over high heat. Once boiling, turn off heat and cover for 10 minutes. Place eggs in ice bath.
4. Mix beets and kale together with lime juice and balsamic vinegar.
5. Smash half avocado in a small bowl and mix with chopped egg and green onion. Sprinkle with salt to taste.
6. Serve egg salad with beets and kale.