- 1 cups baby spinach
- 1.75 oz smoked salmon
- 1/2 avocado sliced
- 5 cherry tomatoes halved
- 2 poached eggs
Hollandaise Sauce
- 3 eggs yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/8 teaspoon paprika
- 1/8 teaspoon pepper
- 4 tablespoons coconut oil or you could use dairy free butter (melted)
To make the hollandaise sauce: place the egg yolks, lemon juice, sea salt, paprika and pepper in a blender and mix for 10-15 seconds. Then slowly pour the coconut oil (or melted dairy free butter) into the blender (make sure it is set to medium or high speed) and continue mixing until the sauce thickens up.
To make the salad: place all the ingredients onto plate or bowl and drizzle with the hollandaise sauce.
Serving: 1serve | Calories: 1029kcal | Carbohydrates: 17g | Protein: 34g | Fat: 96g | Saturated Fat: 57g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.04g | Cholesterol: 965mg | Sodium: 1915mg | Potassium: 1144mg | Fiber: 8g | Sugar: 4g | Vitamin A: 4757IU | Vitamin C: 44mg | Calcium: 186mg | Iron: 6mg