If you’re looking for a healthy breakfast recommendation, look no further than this delicious and nutritious breakfast salad recipe.
A lot of people rarely think of having salad for breakfast. For many, a quick and easy breakfast means cereal and milk, tossing a slice of bread in the toaster, or just sipping down a cup of coffee.
But you can really upgrade your mornings and boost your energy by eating a bowl of healthy greens topped with egg, some juicy tomatoes and creamy avocado. In this recipe, I’m using the essential ingredients for a great salad on its own. However, you can build it and customize it your own way. The possibilities are endless!
Ingredients & Substitutions
Lettuce – arugula makes a great salad base, it has a nice texture and goes well with pretty much any ingredient. Baby spinach, kale, watercress, and romaine are great alternatives you can also use.
Fruits / Vegetables – my favorite toppings for this breakfast salad are tomatoes and avocado to keep it simple. Other good options are cucumber, chopped peppers, broccoli, shredded carrot and red onion. You can also add some fruit like blueberries, sliced strawberries, chopped apples or grapes.
Protein – an important element of a good breakfast is protein. Eggs are an excellent source of protein. Chicken, turkey, and salmon are good choices too.
Extras – add some crunch and healthy fats to your salad by throwing in some nuts, seeds, or dried fruit.
Carbs – if you’re looking for a more filling breakfast, you can add some grains, like farro, quinoa or rice, or simply eat it with a piece of bread.
Dressing – a drizzle of olive oil and balsamic vinegar is more than enough for this salad. (Keep it simple, it’s the morning!)
How to make this quick & easy Breakfast Salad
- Prep egg – make your egg the way you like it most. Pan-fried sunny side up. Soft-boiled. Hard-boiled. I like mine hard-boiled but warm so I don’t shock it in an ice bath, instead, I add it to boiling water for just 6 minutes. Then I remove it and leave it on the counter for another 5 minutes, during which it finishes cooking without getting too cold.
- Prep salad – add arugula to a bowl and season with a drizzle of olive oil, a drizzle of balsamic vinegar, and sea salt and pepper to taste. Mix well until all lettuce is coated.
- Add toppings – add cut-up tomato and sliced avocado on top of the lettuce, as well as your egg. Serve and dive in!
What makes a healthy breakfast?
The key to making breakfast healthy is the combination of ingredients. It needs to include protein, fiber, vitamins, and minerals. Add some healthy carbs like bread or toast for a nutritional balance.
What to serve with a breakfast salad
One of my favorite ways to complement this salad is to eat it with homemade bread. This artisan bread or a warm bolillo are delicious choices. You can also eat it with some toast, baguette, or sourdough bread.
Do leftovers keep well?
I recommend making it fresh and only enough to eat all at once. Leftovers can be stored for an extra day only if the salad is made with kale as your base green and you didn’t use avocado. You can add fresh toppings just before serving.
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- 2 handfuls arugula
- 1 tomato
- 1/4 avocado
- 1 egg
- olive oil
- balsamic vinegar
- sea salt
- Prepare your egg the way you like it most. Pan-fried sunny side up. Soft-boiled. Hard-boiled. I like mine hard-boiled but warm so I don't shock it in an ice bath and instead add it to boiling water for 6 minutes, then remove it and leave it on the counter for another 5 minutes during which it finishes cooking without getting too cold.
- Add arugula to a bowl and season with a drizzle of olive oil, a drizzle of balsamic vinegar, and season with sea salt and pepper. Mix dressing into the lettuce.
- Add cut-up tomato and avocado on top of the lettuce, as well as your egg and serve.
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