Salad for brunch?

I love a brunch on the weekend but sometimes I really crave a big pile of veg - this may or may not be linked to the wine consumption of a Friday night! Since I hadn't managed to get up until quite late on Saturday I thought I may as well create exactly what I was craving - the brunch elements of smoked salmon and a poached egg went perfectly into a huge bowl of salad leaves. The photo is missing avocado as I totally forgot to put it in until I'd taken a few bites and realised - to my horror!!! - that my favourite ingredient was missing :)

I won't lie this is definitely more of a suggestion than a recipe but the ingredients worked well together so I've included them here. You can of course substitute any vegetables you have hanging around in your fridge. The 'recipe' below serves one but can easily be doubled, tripled etc.

Weekend Brunch Salad

Spinach
Kale, briefly steamed then cooled
Roasted red pepper, cut into strips (as always I used jarred)
Smoked salmon
Toasted pumpkin and sunflower seeds
Half an avocado spooned out in chunks
1 large, free range egg
Lemon juice
Extra virgin olive oil
Salt and pepper
Goats cheese, optional extra

I'm lazy so I used one pan for all the cooking - start by toasting your seeds in the dry pan, then steam your kale in a tiny bit of water with a pinch of salt.
Once you've done this use the same pan to poach your egg.
While the egg is poaching you can assemble your other ingredients, toss everything together with a good squeeze of lemon juice and drizzle with olive oil, season to taste.
Once the egg is cooked and drained slide it on top of your salad and grind over some black pepper - if you're like me you might need a pinch of salt as well.
Serve up your delicious, protein packed and super filling brunch salad - enjoy!

NB: I added a bit of goats cheese to this as I had some hanging round in the fridge but its not needed so totally optional.