Green Brekkie Bowl with Salmon

Serves 2


  • ½ bunch of kale (Russian or curly kale)
  • ½ bunch spinach
  • 1 zucchini grated
  • 2 shallots (chopped)
  • 1 tbsp coconut oil
  • 2 garlic cloves (minced)
  • 1 tbsp tamari or coconut aminos


  1. Grate your zucchini, destem and slice your kale and spinach into 1 cm width ribbons, and chop your shallots.
  2. In a large frypan, melt the oil and then add the garlic and cook until fragrant (1 minute).
  3. Add shallots first and cook for 1 minute prior to adding your kale, spinach and zucchini. Toss around until wilted – this will only take a minute or two.
  4. Remove from the heat and splash over the tamari sauce (or coconut aminos). Toss to allow sauce to filter through the greens.
  5. Serve with a few pieces of smoked salmon and a dash of salt.


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