Fresh Summer Breakfast Salad

Fresh Summer Breakfast Salad

Vegetarian / Gluten Free / Low Carb / Keto Friendly

Serves 2

Salad for breakfast? Why not? There are many studies recommending we should start our day with a savoury meal, rather than a sweet one. A few fresh greens, some colourful veggies, healthy fats and wholesome protein, together create a highly nutritious and delicious boost to start your day. Plus it is vey versatile and can be ready in a matter of minutes.

Ingredients

 For the salad:

1 little gem lettuce, leaves pulled

A handful of lamb’s lettuce

1/2 a large ripe avocado, peeled & sliced

A handful of cherry tomatoes, quartered

A few fresh mint leaves

1 large red cabbage leaf, finely sliced

1 red onion, peeled & finely sliced

1tbsp roasted pine nuts 

2 organic free range eggs, poached 

A few slices of goats cheese

For the dressing:

1/2 a large ripe avocado, peeled

Juice of one lemon

A pinch of salt

1tsp mustard

1tsp onion powder

1/2tsp coriander powder

100ml milk of choice or water

Method

Take two deep plates and arrange the greens, tomatoes, cabbage, avocado slices, goats cheese and onion between the two. 

To make the dressing, blitz all the ingredients together in a food processor until very creamy. Add a little more water if needed, to loosen the mixture.

Poach the eggs to your preference and lay them over the salad. Pour the dressing all over and sprinkle with the pine nuts. Season to taste and serve. Enjoy!

Notes

This is a wonderful breakfast meal but it also makes a lovely light lunch or dinner.

You can use any of your favourite salad ingredients here, or whatever you have to hand.

You can even add cooked grains, such as quinoa, couscous, or rice to make this meal even more satiating.

The dressing is optional and also something you can play around with, however this is one of our favourites.

For a plant based option, omit the egg and use some scrambled tofu, along with your choice of vegan cheese.