Whole 30 Breakfast Salad
Make mornings less complicated with this delicious Whole30 Breakfast Salad! It is super easy to make and will keep you full for hours!
Servings: 2 Servings
Calories: 291kcal
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.
Nutrition
Calories: 291kcal | Carbohydrates: 6g | Protein: 1g | Fat: 29g | Saturated Fat: 4g | Sodium: 32mg | Potassium: 322mg | Sugar: 2g | Vitamin A: 1670IU | Vitamin C: 42mg | Calcium: 24mg | Iron: 1.4mg
