Summer Breakfast Salad

Ingredients:

4 eggs

2 handfuls mixed greens

1/4 cup sunflower seeds

1/4 cup walnuts

1 cup fresh berries

AVOCADO DRESSING

1 whole large avocado

2 clove garlic, peeled

1/2 tablespoon fresh lime or lemon juice

1.5 tablespoons olive oil or avocado oil

Himalayan sea salt, to taste

Black pepper

Instructions

1.   Boil eggs by placing in boiling water for 8-10 minutes. Allow to cool slightly, then peel and slice in half.

2.  While the eggs are cooking, prepare your avocado dressing by adding all ingredients to a high-speed blender and processing until smooth and creamy. It should be a little thick.

3. Fill two containers with greens and top with fresh berries, nuts and seeds, and hardboiled eggs. Store dressing on the side.

4. Leftovers keep in the fridge for 5 days.