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. - vegetable oil - portobello mushrooms , stemmed, diced - artichoke hearts , quartered kosher salt , to taste ground black pepper , to taste large - eggs bunch - kale (dinosaur, lacinato or tuscan) , thinly sliced - avocado , pitted, sliced - cherry tomatoes , halved t - toasted sunflower seeds , optional
kale with dressing in a large mixing bowl and toss to distribute evenly. distribute into serving bowls. top each bowl evenly with mushroom, artichoke, avocado, tomatoes and egg halves. drizzle more blueberry honey on top if desired, with a pinch of salt and pepper. garnish each bowl with sunflower seeds...
https://www.honey.com/recipe/kale-avocado-breakfast-salad-with-tarragon-and-blueberry-honey-vinaigrette