Easter Salad Toasts would make a perfect Easter brunch, but you can also opt out on the toast, and just make some naturally dyed eggs as a fun and delicious Easter activity with the kids and family as well!
Ingredients
TOAST
1 slice toast of choice
1 cup baby kale
juice of ½ lemon
1½ tbsp tahini
½ tbsp. dijon mustard
EGGS
3 eggs
Spoonful of Turmeric
Knob of beet, chopped finely to produce lots of colour
Handful of blueberries
DECORATE
Alfafa sprouts
Instructions
Boil your eggs the way you like them.
In 3 separate bowls, add in a turmeric in one, beet in another, and blueberries in the last. Add in around 1 cup water in each bowl (depending on capacity of bowl).
Peel eggs, and add one egg into each bowl to "marinate" for 1-2 hours. If you want a deeper colour, I suggest keeping them int he fridge overnight in the natural dyes.
When eggs are dyed, toast your slice of toast int the oven.
Massage kale with lemon juice, then add in tahini and dijon mustard and massage that in as well.
Assemble by placing toast on serving plate, then pile on the kale salad, and the eggs.
Garnish with alfalfa sprouts on the side to complete the "nest".
Enjoy!
Recipe by Radiant Rachels at https://radiantrachels.com/easter-salad-toast-with-naturally-dyed-eggs/