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Breakfast salad
Salad of sweet vegetables, avocado, mint, yogurt, asparagus, eggs, chicory, sprouts and soybeans.
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Ingredients
Directions
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Bring a layer of 6 cm of water to a boil in a skillet and add the vinegar. Turn the heat down so that the water no longer bubbles.
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Meanwhile, halve the cucumbers and peppers from the sweet-vegetable mix in the length. Remove the seed lists from the peppers.
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Halve the avocado, remove the kernel and peel and cut the flesh into pieces.
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Cut the fresh mint into strips. Put the mint, avocado and yogurt in a tall cup and puree with the hand blender.
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Put the asparagus tips in a colander and pour boiling water over it.
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Break the eggs carefully one by one above the water in the frying pan and poach them in 3 min.
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Remove the leaves from the chicory. Meanwhile, distribute all vegetables next to each other in a deep bowl per person.
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Put the dressing in small containers per person and place in the bowl between the vegetables. Put a poached egg on top and sprinkle with the sesame seeds and the rest of the mint.
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Nutrition
500Calories
Sodium5% DV120mg
Fat51% DV33g
Protein50% DV25g
Carbs7% DV20g
Fiber52% DV13g
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