It’s time to up your breakfast game with this breakfast salad.
Yes, we went there: We topped hearty greens with breakfast favorites, egg, and bacon. We love the added crunchiness of the sunflower seeds and turkey bacon with the tenderness of the soft-boiled egg and tomatoes.
If you don’t already love breakfast, you will now.
Breakfast Salad
This breakfast salad is an easy way to sneak some greens into the beginning of your day!
-
2 1/2
cups
chopped kale -
1/4
medium
red onion
chopped -
1
medium
tomato
chopped -
2
Tbsp.
toasted sunflower seeds -
2
slices
cooked turkey bacon
chopped -
Sea salt (or Himalayan salt) and ground black pepepr
to taste; optional -
2
Tbsp.
all-natural vinaigrette salad dressing
your choice of flavor -
2
large
soft-boiled eggs
peeled, cut in half
-
1. Combine kale, onion, tomato, sunflower seeds, and turkey bacon in a large serving bowl; toss gently to blend.
-
Season with salt and pepper, if desired.
-
Drizzle with salad dressing; toss gently to blend.
-
Top salad with avocado and eggs.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Nutrition Facts
Breakfast Salad
Amount Per Serving (1 serving)
Calories 337
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 5g31%
Cholesterol 199mg66%
Sodium 475mg21%
Carbohydrates 19g6%
Fiber 9g38%
Sugar 6g7%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.
Container Equivalents1½ Green1 Red1 Blue1 Orange
2B Mindset Plate It!Makes a great dinner option or add an FFC to make it a breakfast.
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Recipe and photos by Amanada Meixner
