Ruby's Diner's breakfast salad recipe | Gourmet Traveller

Ingredients

• ½ small head broccoli, thick stems trimmed, discarded (200gm)
• 2 cups (firmly packed) torn kale or baby kale
• 1 tbsp lemon juice, plus extra to taste
• 1½ tbsp mild-flavoured extra-virgin olive oil, plus extra to taste
• 1½ avocados diced into 2cm chunks
• 2 tbsp coarsely chopped mint
• 2 tbsp coarsely chopped dill
• 2 tbsp coarsely chopped flat-leaf parsley
• 2 spring onions, trimmed, thinly sliced
• 4 very fresh eggs
• 200 gm goat’s curd or marinated feta
• 60 gm coarsely chopped roasted almonds