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Drizzle olive oil to finish.
Use a sharp vegetable peeler to make cantaloupe ribbons.
Ants on a log, anyone?
Before adding them to the toast, in a bowl pour balsamic vinegar over sliced strawberries and macerate them. This way the bread won't get soggy.
1. Heat oil in a frying pan until pretty hot and saute chopped kale (center ribs removed) for 2 minutes with a little salt. Set aside kale and wipe out pan.
2. In a bowl, beat one egg and season to taste. Add oil to frying pan. Pour beaten egg into pan and let it spread thinly. Lower the heat. Once the omelet is cooked, use a rubber spatula to gently fold the omelet into quarters.
3. Stack kale and egg on toast. Grate cheese on top. Place toast back into warm pan and cover for 30 seconds to melt cheese.
Use fresh mozzarella. Sprinkle with lime zest and sea salt to finish.
Let's called it Green Monster toast, because it's the deconstructed version of your favorite green smoothie. I used alfalfa and radish spouts, which is a great mixture because it adds a horseradish-y spice, but you can use whatever's your favorite. Smash the avocado and spread evenly; the other ingredients stick better to the toast this way.
Rinse canned chickpeas in a mesh sieve, then mash with olive oil, salt, and pepper. After you fry the egg, use the same pan to gently heat up a slice of tomato. Then stack up!
Use a sharp vegetable peeler to make cucumber ribbons.
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