Kale and Avocado Breakfast Salad with Blueberry Honey Vinaigrette

1. For dressing: Combine all ingredients in blender container; puree until smooth. Season to taste with salt and pepper and set aside.

2. For salad: In medium skillet over medium heat, heat 1 tbsp. oil until slick and shiny. Add mushrooms and a dash of salt and pepper; saute 3 to 4 minutes one one side. Flip and saute 3 to 4 minutes on second side, or until both sides are lightly crispy. Remove from pan and set aside.

3. In same skillet over medium heat, heat another 1 tablespoon oil. Add artichoke hearts with a dash of salt and pepper. Sauté 2 to 3 minutes on each side. Remove from heat and set aside

4. Bring a small saucepan of water to a rolling boil. Add eggs and set timer to 7 minutes (for soft boiled) or 10 minutes (for hard boiled). Once timer rings, remove eggs and shock them in ice water. Peel eggs, cut in half and set aside.

5. ln large bowl, combine kale with blueberry honey vinaigrette; toss to distribute evenly. Divide mixture between two bowls. Top each bowl with mushrooms, artichoke hearts, avocado slices, tomatoes and two egg halves. Drizzle with more blueberry honey vinaigrette, if desired, along with a pinch of salt and pepper. Garnish each bowl with sunflower seeds.

Photo courtesy of National Honey Board