Healthy Breakfast Salad Food

HEALTHY BREAKFAST SALAD

Healthy Breakfast Salad image

This Healthy Breakfast salad gives you a protein filled breakfast full of vegetables, nuts, and avocados.

Provided by Kristen Stevens

Time 15m

Number Of Ingredients 11

Ingredients

1 ½ cups chopped cucumbers (use English cucumbers or mini cucumbers)
1 cup cherry tomatoes (halved)
1 red pepper (diced)
1 avocado (diced)
¼ cup fresh basil (torn into bite-sized pieces)
¼ cup parsley (roughly chopped)
¼ cup toasted cashews or pine nuts
1 tablespoon olive oil (use the best you have)
¼ teaspoon EACH: flaky sea salt and pepper
2 teaspoons butter (can sub olive oil)
2 large eggs

Steps:

Add the cucumber, cherry tomatoes, red pepper, avocado, basil, parsley, and nuts to a medium-sized mixing bowl. Add the olive oil, sea salt, and pepper and toss to coat.
Heat the butter in a non-stick frying pan over medium heat. Crack the eggs into the pan and cook for 3-5 minutes, until done to your liking. Divide the salad between two plates and top each with an egg.

Nutrition Facts : ServingSize 1 serving = ½ of the recipe, Calories 458 kcal, Sugar 8 g, Sodium 414 mg, Fat 37 g, SaturatedFat 8 g, TransFat 1 g, Carbohydrate 24 g, Fiber 10 g, Protein 13 g, Cholesterol 174 mg, UnsaturatedFat 26 g

ALL DAY BREAKFAST SALAD

All Day Breakfast Salad image

Provided by Ellie Krieger

Time 5m

Yield 1 serving

Number Of Ingredients 11

Ingredients

2 cups spinach leaves, cleaned
1 1/2 tablespoons Balsamic Dressing, recipe follows
1/2 cup cherry or grape tomatoes
1 hard boiled egg, chopped
2 slices Canadian bacon, cooked in a grill pan and sliced into ribbons
2 tablespoons chopped fresh parsley leaves
1 whole-wheat pita, toasted and cut into quarters
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper

Steps:

Place spinach in a bowl. Add the Balsamic Dressing and the tomatoes and toss. Top with the egg, canadian bacon and parsley leaves. Serve with the pita pieces.
In a bowl, whisk together the olive oil, vinegar, and mustard. Season, to taste, with salt and pepper.

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