Breakfast Salad

Ever tried salad for breakfast or Breakfast Salad? Well, let this be your sign to try it out today! With this as your first meal, you’re setting yourself up for success for the rest of the day, eating anti-inflammatory and curbing sugar cravings right from the get-go.

Starting your day with nutrient-dense veggies, protein-rich eggs, and healthy fats in the form of avocado, olive oil, and pecans is just what you need to kickstart the day!

Why you’ll love this breakfast salad

Quick and easy Frying the eggs would be the only cooking involved so you have a hearty meal in less than 15 minutes! Cut it down even further if all your veggies are already prepped ahead. Also, there is no need to make a dressing as the egg yolk, oil from the massaged kale, and fried eggs all contribute to a delicious and creamy dressing.

Hearty The addition of cabbage and broccoli as well as the eggs and avocado make this a power salad. So satiating, that you won’t miss the meat.

Low-carb Forget the bread, eating salad for breakfast is perfect for those on a low-carb diet. Also, this salad does not have any sugary dressing or croutons like other salads do.

Completely customizable Don’t have any of the veggies handy? Substitute them! Add cucumbers, cauliflower, cherry tomatoes, or any other vegetable you have in the fridge.

You can add any nuts you have on hand and even throw in some pumpkin or sunflower seeds. The options are endless!

How to make it

Remove the thick middle stem of the kale and cut the leaves into bite-sized strips. Season with lemon juice, oil, and salt. Massage the leaves to break up the toughness of the kale and place in a bowl. Add purple cabbage and the rest of the veggies and set aside.

Next, fry the eggs in some olive oil and place atop the veggies. Season with salt, black pepper, and optionally red chili flakes and sumac. Once you break up the yolks, they become the dressing! Toss everything and test the seasoning. Add more salt if desired and enjoy immediately.

The ingredients

Greens– Kale, arugula or rocket.

Cruciferous veggies– Broccoli, purple cabbage

Carrots– Julienned so that you get just the right amount in every bite. you can swap with radish as well.

Eggs– You can boil the eggs if you prefer but I find that frying my eggs give me that runny, luscious yolk I need to make the salad juicier.

Avocado– A healthy source of fat and the reason why this breakfast salad is so satiating.

Blueberries– swap with strawberries or blackberries.

Feta cheese- Optional but recommended. If you don’t enjoy feta, you can leave it out.

Tips and substitutions

• Cut your veggies into bite-sized pieces. I julienned the carrots, used a mandolin to slice the cabbage, and chopped the broccoli small so that it is easy to scoop up with a fork and so that you get every veggie in each mouthful.
• Leave the egg yolks runny as they will be the dressing for this salad.
• Season generously and add more oil and lemon juice if needed.
• You can get premixed bagged coleslaw and cut prep time even further or prep your veggies ahead of time. Then, all you have to do is add the eggs, avocado, feta, and nuts!

Storage

Because this breakfast salad includes eggs avocado and arugula, it is best to eat it immediately.

More breakfasts to try

Chia Cereal

Khagina

Khagina Bites

Gluten-Free Pancakes

If you try this recipe, I’d appreciate it so much if you would rate it below! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!