• ½ Hass avocado
• 1 tablespoon apple cider vinegar
• ½ teaspoon minced garlic
• 1 medium mandarin orange (seedless), peeled, divided
• 1/8 teaspoon black pepper
• 1/8 teaspoon sea salt
• 1 cup WP Rawl Farms® Kale 
• 1 teaspoon extra virgin olive oil
• 2 large eggs

In a small food processor combine the avocado, vinegar, garlic, half of the tangerine sections, black pepper, and salt. Blend until smooth. Chop remaining mandarin and set aside. In a small bowl drizzle kale with olive oil and massage until wilted. Transfer kale to a serving bowl. Spoon avocado mixture over the kale and sprinkle with chopped tangerine. Cook eggs sunny side up, place over salad and serve.    

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.