I wanted to try to incorporate more greens into the breakfast scene and to try something different– not the usual omelet recipes that are suggested or a dish with potato as the main veggie (I LOVE potatoes but want to switch it up!) A salad for breakfast might sound a little weird, but I came across a post in Culinate by Cindy Burke that looked light, tasty, and fresh. It’s a perfect break if you’ve had too much sweet and/or savory recently.
The original recipe contains egg and cheese which I left out. Like the egg-less Florentine, I think tofu– lightly pan-fried– would be a good substitute, or maybe soft tofu which would have a similar texture to a soft boiled egg. I will have to try that next time.
Either way, give this refreshing breakfast salad a chance and let me know what you think!
The quantities below serve about 2.
This recipe is based on Cindy Burke’s breakfast salad recipe.
Cut all the follow veggies into bite-sized cubes:
– 1 large cucumber, peeled
– 1 bell pepper
– 1 large or 2 medium ripe tomatoes
– freshly ground pepper, to taste
– salt, to taste
– olive oil or flaxseed oil
– mild rice wine vinegar…I didn’t have any so I used sushi rice vinegar– not sure what the differences/similarities are but it tasted good lol
– a spoonful of flaxseed or sunflower seeds
– handfuls of watercress, peppercress, or lettuce torn into bite-sized pieces
Place all your cut veggies into a large bowl. Drizzle with the olive oil/flaxseed oil and rice wine vinegar– just enough to add a bit of moisture and lightly coat the veggies. Sprinkle in a bit of salt and mix well.
In a large bowl or in each individual bowl: place a generous handful of the leafy greens to create a nice bed for the salad.
Scoop the dressed veggies on top. Sprinkle with freshly ground pepper and top with the flaxseed/sunflower seeds. Enjoy!
To save time in the AM, you can prep all the veggies, toss it in the dressing and refrigerate (don’t add the leafy greens or they will wilt with the dressing). All you have to do then is mix with the greens, top with the seeds and pepper, and you are good to go!