Breakfast is a make-or-break moment for most of us. A delicious, nutrient-dense breakfast can set the day up for success in many ways–and it doesn't have to be a big deal or a big meal. Consider this breakfast salad as a trusted base. All the ingredients can be prepped ahead of time, which makes this an easy breakfast to assemble quickly on weekday mornings or anytime you need a quick and healthy bite. You can pick your favorite crunchy & colorful vegetables to add to the salad and mix it up according to your most recent food recommendations. Great options to add or swap in are carrots, onions, and bell peppers!
Ingredients:
2 tsp extra virgin olive oil
1 tsp lemon juice
1/4 tsp Dijon mustard
1/2 clove garlic, minced
1 Tbsp chives, chopped
2 cups butter lettuce or mixed greens
1/2 cup tomatoes
1/2 cup cucumber, diced
1/2 cup radish, sliced
1 large soft-boiled egg
Optional Ingredients:
1/2 medium avocado (instead of an egg)
1/2 cup julienned carrots
1/2 cup bell pepper, diced
1/2 cup onions (red, yellow, white, or green), thinly sliced
1/2 cup alfalfa sprouts
Instructions:
Whisk together olive oil, lemon juice, garlic, mustard, and chives with a small pinch of salt and pepper to make the dressing.
Toss together the lettuce and vegetables and drizzle chive vinaigrette on top. Top the salad with a soft-boiled egg, cut into quarters.
If you are packing breakfast and lunch for the day, use a mason jar to store all your ingredients and "stack" from bottom to top: dressing first, then crisp ingredients like the cucumber, peppers, tomatoes and onions, and last your greens on top. Enjoy alone or with a side of fruit, and get in more of your "five a day!"
