Prep Time: 10 minutes
Cook Time: 3 minutes
Servings: 2
Carbohydrates: 5g
Ingredients
- 4-6 leaves kale
- 2 tbsp butter
- 1 avocado
- 3 tbsp olive oil
- lemon juice
- salt, pepper, spices (to taste)
- 60 g cheese
- 2 tbsp pumpkin seeds
Instructions
- Cut the avocado in half, remove the pit, slice down through the flesh diagonally along and across. Put on two serving plates, sprinkle with lemon juice, salt, and pepper.
- Tear the leaves with your hands, throw them into a frying pan with heated oil, and lightly simmer. Kale should not lose elasticity. As soon as it begins to emit a cabbage smell, remove from the heat.
- In a separate bowl, sprinkle the kale with lemon juice, mix with cheese and seeds. Any cheese with a bright taste and smell fits. E.g., parmesan, blue, or goat cheese.
- Put the salad on top of the avocado, sprinkle with seeds, and cheese crumbles for an appetizing look. Serve warm.
Nutrition
Serving: 1serving | Calories: 566kcal | Carbohydrates: 5g | Protein: 10g | Fat: 54g | Fiber: 11g