Kale & Avocado Breakfast Salad with Tarragon &… | National Honey Board

Ingredients

• For Tarragon & Blueberry Honey Vinaigrette:
• 1/2 cup (105g) - neutral oil
• 1 tsp. - Dijon mustard
• 2 tsp. - blueberry honey
• 1/4 cup - fresh tarragon, tough stems removed, roughly chopped
• 2 T - fresh dill, roughly chopped
• 1 1/2 T - lemon juice
• 1 clove - garlic
• kosher salt, to taste
• ground black pepper, to taste
• For Salad:
• 1 T + 2 tsp. - vegetable oil
• 2 - Portobello mushrooms, stemmed, diced
• 6 - artichoke hearts, quartered
• 2 large - eggs
• 1 bunch - kale (dinosaur, lacinato or Tuscan), thinly sliced
• 1 - avocado, pitted, sliced
• 12 - cherry tomatoes, halved
• 1 T - toasted sunflower seeds, optional