1 1⁄2 pound O Organics baby gold potatoes (halved or quartered into roughly equal-sized pieces)
1 bunch Asparagus
1 bunch red kale
8 ounces smoked salmon
2 pink grapefruits (trimmed of peel and sliced into half moons)
1 pint Strawberries (quartered)
4 medium or hard boiled eggs
extra-virgin olive oil
Himalayan pink salt
chopped chives (for serving)
grapefruit honey dijon dressing (recipe below)
Instructions
Roast the potatoes: Toss potatoes generously with olive oil and pink salt. Spread in an even layer on a baking sheet and roast at 425F for 30-40 mins.
Grill the asparagus: Meanwhile, toss asparagus with olive oil. Heat an indoor grill pan to med-high and grill asparagus in a single layer, tossing occasionally, until charred in places. Remove to a plate and set aside until cool.
Prepare dressing according to recipe below. Remove tough stems from kale and tear into bite-sized pieces. Toss kale generously with about half the dressing, reserving the rest.
Assemble the bowls: Divide dressed kale evenly between four bowls. Top with roasted potatoes, grilled asparagus, smoked salmon, grapefruit, berries and eggs. Drizzle with additional dressing, scatter with chives and serve. Enjoy!
Description
Smoked Salmon Brunch Bowls
Ingredients
Instructions
Yields 4 Servings
Nosh and Nourish