Exclusive recipe from The Detox Kitchen

We’re always on the lookout for new ways to shake up our favourite meal of the day – breakfast!

So this recipe from our friends at The Detox Kitchen couldn’t have come at a better time.

Give it a go, you’ll be surprised by how filling it is.


Serves 2 • 460 calories per serving

You may be apprehensive about having a salad for breakfast, but if you try this one with a few slices of toast, you will be converted.

The creamy avocado mixed with all of our favourite nuts and seeds and some protein-packed lentil sprouts tastes wonderfully fresh and really will keep you feeling full until lunch.

Avocados contain high levels of a plant compound known as beta-sitosterol, which is thought to help balance cholesterol levels.

  • 20g cashew nuts
  • 20g hazelnuts
  • 1 tsp sunflower seeds
  • 1 tsp white sesame seeds
  • 1 tsp black sesame seeds
  • 2 ripe avocados
  • Juice of 1 lemon
  • 4 fresh chives, finely chopped
  • 50g lentil sprouts
  • Salt and pepper

To serve

  • Chopped fresh coriander or micro coriander
  • Lime wedges
  1. Preheat your oven to 200°C/fan 180°C/gas 6.
  2. Spread all the nuts and seeds in a small baking tin and toast in the heated oven for 8 minutes until golden. Tip them into a mortar and lightly crush with the pestle. Set aside.
  3. Cut the avocados in half and remove the stones, then scoop out the flesh and put it in a large bowl. Add the lemon juice, chives and some salt and pepper and crush with a fork. You want to create a creamy but chunky texture. Add the lentil sprouts and mix through.
  4. Add the crushed nuts and seeds to the avocado mix. Serve sprinkled with coriander and with wedges of lime to squeeze over.


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