November 28, 2016 / Leave a Comment
4 cups organic green leaf lettuce, chopped
2 cups organic arugula, chopped
1/2 bunch asparagus, ends removed
2 tablespoons organic coconut oil
1 cup organic purple cabbage, chopped
1 cup organic carrots, julienned
1/2 cup cooked wild rice
Fill two large salad bowls with lettuce, arugula,
cabbage, and carrots. Toss to combine.
Sprinkle wild rice over the salad.
Heat coconut oil in a saucepan over
medium heat. Add asparagus and gently toss to cook evenly on all sides, about 5 minutes. Divide and arrange asparagus beside salads.
Fill a medium saucepan with filtered water
to cover the eggs. Bring to a boil and gently
add eggs. Boil eggs for 5 minutes. Promptly
remove with a slotted spoon. Holding egg
with a towel, gently tap the egg around the center to break the shell. Cut in half, gently scoop egg out of the shell and place on top of salad. Repeat with second egg and salad. The yolk will keep cooking,so add egg immediately before serving.