Serves: 1
Time to make: 10 minutes
Time to make: 10 minutes
- Gluten Free
- Dairy Free
- Sugar Free
- Vegetarian
- Raw (excluding the eggs)
Ingredients
- 2 free range or organic eggs
- 1 avocado
- 1 carrot
- 1 plum tomato
- 1 small lemon
- raw sauerkraut
- fresh oregano
- fresh basil
- unrefined sea salt
- black pepper
- extra virgin olive oil
Directions
To make the eggs: Bring water in a pot to a boil and carefully place eggs in for about 7 minutes. Remove from stove, drain water, and replace with ice cold water to keep from cooking further. Wait about a minute. Peel eggs and place them on plate. Careful not to split the egg during peeling because the middle is soft. Use a fork to slice eggs in halves, then quarters. Add salt, pepper, extra virgin olive oil, and fresh basil. You can also add fresh garlic but be careful of herxing.
To make the salad: Halve the avocado, remove the seed, dice the halfs into decent size chunks, and place in a mixing bowl. Peel the carrot, dice it, and add it to the bowl. Dice the tomato and add to the bowl. Add salt, pepper, the juice of 1 small lemon, extra virgin olive oil, and fresh oregano. Use your hands to gently turn over the ingredients in the bowl and add to the plate.
To make the sauerkraut: Place a decent amount of raw sauerkraut on the plate. Add a little salt, pepper, the remaining juice from the lemon halves, extra virgin olive oil, and fresh oregano.
To make the salad: Halve the avocado, remove the seed, dice the halfs into decent size chunks, and place in a mixing bowl. Peel the carrot, dice it, and add it to the bowl. Dice the tomato and add to the bowl. Add salt, pepper, the juice of 1 small lemon, extra virgin olive oil, and fresh oregano. Use your hands to gently turn over the ingredients in the bowl and add to the plate.
To make the sauerkraut: Place a decent amount of raw sauerkraut on the plate. Add a little salt, pepper, the remaining juice from the lemon halves, extra virgin olive oil, and fresh oregano.
