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Do you ever find yourself looking for something interesting for breakfast that doesn't require using every pan and dish in the kitchen? Oh, and it has to be healthy!! If you are following a Whole 30, Paleo, or Keto type plan you cannot just grab a bowl of cereal, or buttered toast and a mocha. You have to actually think about what to eat when you just want something fast.....
I have the perfect solution for you...Whole 30 Breakfast Salad!! You can throw this salad together in minutes and top it with a fried/over easy egg like above or take a few extra minutes and make Instant Pot Poached Eggs instead.....
Heck, you could even toss some scrambled eggs or diced hard boiled eggs on top and it would still be delicious!
How to make a Whole 30 Breakfast Salad:
Divide the spring mix between two plates.
Sprinkle the tomato halves and avocado over the top.
Add your choice of egg and drizzle with your choice of dressing.
Sprinkle the chopped chives and parsley over the top, season with sea salt and black pepper and serve.....
See, I told you this Whole 30 Breakfast Salad would be easy!! I think the hardest part will be deciding how you want your eggs! 😉
Notes:
- If you are making this salad for one, place the other side of the avocado in a small zipper top bag and squeeze out as much air as possible. Place in the refrigerator until ready to use.
- You could also drizzle lemon or lime juice over the top to keep it from turning brown.
- I chose Spring Mix because it is colorful and readily available. Any lettuce mixture will work.
- I sliced my avocado the first two times that I made this salad, but it became a hassle to cut them down while eating so I diced them this last time and liked it better.
What dressing should I use on my salad:
- Garlic and Lemon Infused Olive Oil - very light and simple, not overpowering.
- Whole 30 Ranch Dressing - my favorite dressing of all time if you are looking for more flavor.
- Bacon Ranch Dressing - would be good with a breakfast salad. Use compliant mayo and bacon.
- Creamy Cilantro Lime Dressing - perfect if you are looking for a Mexican flavor twist to your salad! Use compliant mayo and omit the honey.
- Citrus Vinaigrette - another light and simple option. Use any type of citrus fruit that you like.
Get creative and top your Whole 30 Breakfast Salad however you like!! Crumbled bacon, chopped ham, mushrooms, olives, shredded carrots...the options are endless!
Enjoy!!
Whole 30 Breakfast Salad
Ingredients
- 4 cups spring mix (or any salad greens)
- 1 cup cherry tomatoes (cut in half)
- 1 small avocado (sliced or diced)
- 2 Tablespoons chopped Italian parsley (or cilantro)
- 2 Tablespoons sliced green onions
- 4 Tablespoons Garlic and Lemon Infused Olive Oil (or dressing of your choice)
- sea salt and black pepper (to taste)
Instructions
- Divide the spring mix between two plates. (I used 2 handfuls per plate)
- Sprinkle the tomato halves and avocado over the top of the lettuce.
- Add your choice of egg and drizzle with your choice of dressing.
- Sprinkle the chopped chives and parsley over the top, season with sea salt and black pepper and serve immediately.
Notes
- If you are making this salad for one, place the other side of the avocado in a small zipper top bag and squeeze out as much air as possible. Place in the refrigerator until ready to use.
- You could also drizzle lemon or lime juice over the top to keep it from turning brown.
- I chose Spring Mix because it is colorful and readily available. Any lettuce mixture will work.
- I sliced my avocado the first two times that I made this salad, but it became a hassle to cut them down while eating so I diced them this last time and liked it better.
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