Breakfast Salad Ideas | A Fresh Morning Start

1. Avocado & Egg Breakfast Salad Recipe

Ingredients:

1. 1 ripe avocado, sliced
2. 2 soft-boiled or poached eggs
3. 2 cups baby spinach or mixed greens
4. 1/2 cup cherry tomatoes, halved
5. 1 tbsp olive oil
6. 1 tsp lemon juice
7. Salt & pepper to taste

Instructions:

1. Toss greens and cherry tomatoes with olive oil and lemon juice in a small bowl.
2. Append with sliced avocado and eggs.
3. Season with salt and pepper. Serve immediately.

2. Spinach, Bacon & Poached Egg Salad Recipe 

Ingredients:

1. 2 cups baby spinach
2. 2 strips cooked bacon, crumbled
3. 1 poached egg
4. 1 tbsp red wine vinegar
5. 1 tsp Dijon mustard
6. 1 tbsp olive oil
7. Salt & pepper to taste

Instructions:

1. Whisk together vinegar, mustard, olive oil, salt, and pepper for the dressing.
2. Spinach tossed with dressing and bacon.
3. Top with a poached egg. Serve warm.

3. Turkey Sausage and Kale Salad Recipe 

Ingredients:

1. 2 turkey sausages, sliced and pan-seared
2. 2 cups chopped kale
3. 1/4 cup shredded carrots
4. 1 tbsp olive oil
5. 1 tsp apple cider vinegar
6. Salt & pepper to taste

Instructions:

1. Massage kale with olive oil and vinegar until soft.
2. Toss with carrots and warm sausage slices.
3. Season and serve warm or chilled.

4. Chicken & Apple Breakfast Salad Recipe 

Ingredients:

1. 1/2 cup cooked, shredded chicken breast
2. 1/2 apple, thinly sliced
3. 2 cups mixed greens
4. 1 tbsp Greek yogurt
5. 1 tsp honey
6. 1 tsp apple cider vinegar
7. Salt & pepper to taste

Instructions:

1. Beat yogurt, honey, and vinegar for dressing.
2. Toss the greens with the chicken and apple.
3. Drizzle with dressing and serve.

5. Smoked Salmon & Arugula Salad Recipe 

Ingredients:

1. 2 oz smoked salmon
2. 2 cups arugula
3. 1 boiled egg, sliced
4. 1 tbsp capers
5. 1 tbsp lemon juice
6. 1 tbsp olive oil
7. Fresh dill (optional)

Instructions:

1. Toss arugula, salmon, egg, and capers.
2. Whisk together lemon juice and olive oil for dressing.
3. Garnish with dill, and serve cold.

6. Tofu Scramble Salad with Greens Recipe 

Ingredients:

1. 1/2 cup firm tofu, crumbled
2. 1/4 tsp turmeric
3. Salt, pepper, and  garlic powder to taste
4. 1 tsp olive oil
5. 2 cups baby spinach or kale
6. Cherry tomatoes, halved

Instructions:

1. Fry tofu with oil and spices until golden.
2. Toss greens and tomatoes.
3. Top with warm tofu scramble.

7. Hard-Boiled Egg & Veggie Bowl Recipe

Ingredients:

1. 2 hard-boiled eggs, halved
2. 1/2 cucumber, sliced
3. 1/2 bell pepper, chopped
4. 1 cup mixed greens
5. 1 tbsp hummus
6. Lemon juice drizzle

Instructions:

1. Nestle greens, veggies, and eggs in a bowl.
2. Add a scoop of hummus.
3. Sprinkle with lemon juice and serve.

8. Cottage Cheese & Cucumber Salad Recipe 

Ingredients:

1. 1/2 cup cottage cheese
2. 1/2 cucumber, diced
3. 1/4 cup cherry tomatoes
4. Fresh dill, chopped
5. Salt & black pepper

Instructions:

1. Mix cottage cheese with cucumber and tomatoes.
2. Add salt and pepper, and sprinkle with dill.
3. Serve chilled.

9. Greek Yogurt & Berry Salad with Seeds Recipe

Ingredients:

1. 1/2 cup plain Greek yogurt
2. 1/2 cup mixed berries (strawberries, blueberries, raspberries)
3. 1 tbsp chia or flax seeds
4. 1 tsp honey or maple syrup

Instructions:

1. Spoon yogurt into a bowl.
2. Top with berries and seeds.
3. Drizzle with honey and serve.

10. Quinoa & Egg Power Bowl Recipe

Ingredients:

1. 1/2 cup cooked quinoa
2. 1 boiled or poached egg
3. 1/4 avocado, sliced
4. A handful of spinach or baby kale
5. 1 tbsp tahini or lemon dressing

Instructions:

1. Top with quinoa, greens, avocado, and egg.
2. Ladle tahini or dressing over it.
3. Add salt and pepper. Serve warm or cold.

11. Baby Kale & Farro Breakfast Salad Recipe

Ingredients:

• 1/2 cup uncooked farro
• 2 cups baby kale, washed
• 1/2 avocado, sliced
• 1 large egg
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• Optional toppings: crumbled feta, cherry tomatoes, sunflower seeds

Instructions:

1. Cook Faro: In a saucepan, cook the Faro according to the package instructions (usually 25-30 minutes).

2. Allow the drain and cool slightly. Sauté Kale (optional): In a pan on medium heat, add a sprinkle of olive oil and gentlsautéak the kale for 1-2 minutes, until the bus is delayed, or leave raw for additional crunch.

3. Cook Egg: In the same pan or a separate pan, fry or poach the eggs according to your choice (the filled yolk works very well here).

4. Assemble Salad: In a bowl, foro, toss with olive oil, lemon juice, salt, and pepper. Add baby kale, chopped avocado, and top with ripe eggs.

5. Garnish and Service: Sprinkle with an alternative topping such as feta or sunflower seeds. Serve hot or at room temperature.

12. Arugula & Brown Rice Morning Salad Recipe

Ingredients:

• 1 cup cooked brown rice (cooled or warm)
• 2 cups fresh arugula
• 2 boiled or poached eggs (or scrambled if preferred)
• ½ avocado, sliced
• ¼ cup cherry tomatoes, halved
• 2 tablespoons feta cheese or goat cheese (optional)
• 1 tablespoon sunflower or pumpkin seeds
• 1 tablespoon olive oil
• 1 teaspoon lemon juice or apple cider vinegar
• Salt and black pepper to taste
• Optional: pinch of chili flakes or fresh herbs (parsley, dill)

Instructions:

1. Make the base: In a large bowl, mix arugula and brown rice.
2. Add topping: top with chopped avocado, cherry tomatoes, seeds, and cheese (if used).
3. Cook eggs:Boil, poach, or scramble the egg as per your choice.

   Keep them above the salad.

4. Dress it:Dropped drizzle with olive oil and lemon juice.

   Season with salt, pepper, and alternative chili flakes or herbs.

5. Serve immediately: Hot for a satisfactory and nutritious start to your day, or enjoy at room temperature.

13. Spinach, Quinoa & Tomato Salad Recipe

Ingredients

• 1 cup cooked quinoa
• 2 cups fresh spinach (washed & chopped)
• 1 cup cherry tomatoes (halved) or regular tomatoes (cubed)
• ½ cup cucumber (chopped) – optional
• ¼ cup red onion (finely chopped)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt to taste
• Black pepper to taste
• 1 tbsp fresh coriander or mint leaves (chopped)

 Instructions

1. Rinse and cook quinoa, and allow it to cool.
   
2. In a large bowl, combine spinach, tomatoes, cucumber, and onion.
   
3. The cooked quinoa should be added and mixed thoroughly.
   
4. Add the olive oil, lemon juice, salt, and pepper as a topping.
   
5. Toss lightly to ensure that the dressing is spread evenly
   
6. Sprinkle over coriander or mint and serve at once.