Would you guys eat salad for breakfast? I have to admit that it’s something I would never have considered a couple years ago, but as I’ve gotten more into savory breakfasts (and started filling my smoothies with loads of spinach), suddenly the idea doesn’t seem so crazy. And there’s no doubt that starting things off with leafy greens, colorful veggies, avocado and a major dose of protein basically guarantees an incredible day ahead.
When I know I have a marathon day ahead, I need a breakfast that’ll keep me fueled up and feeling good for hours. I’ve been turning to salads packed with protein and veggies for a delicious meal that won’t cause a blood sugar crash.
For the latest post in our series with Blue Diamond Almonds (don’t miss my almond-mint pesto pasta or smoothie bowl brunch!) I created this colorful salad that is packed with the season’s best produce, plus just enough breakfast-friendly flavors to make it appealing early in the day (soft-boiled eggs and avocado, anyone?)
I’ve always been fascinated with the breakfast traditions of other cultures: in Japan, the day might start with rice, miso soup, and pickled vegetables; and I’ve always wanted to experience Israel’s mouthwatering spread of cheeses, hummus, bread, fruit, and salads. For this breakfast salad, I took inspiration from classic Mediterranean flavors, and the result is bursting with so much freshness that it might be (almost) as effective as coffee at energizing me for the day.
I make the quinoa and boil the eggs the night before so that in the morning, all that’s left to do is toss together the veggies, slice up some avocado, and sprinkle almonds and herbs over the top of it all. With a drizzle of olive oil and bright squeeze of lemon, of course! Keep reading for the recipe, as well as a fun contest opportunity below.
This post is sponsored by Blue Diamond Almonds, an official sponsor of USA Swimming. Visit www.LaneToGreatness.com for a chance to win $5,000 to fuel your dreams of greatness (whatever they may be), get a Blue Diamond Almonds coupon and recipes, and more!
*photos by Katie Jameson
- 4 eggs
- 10 cups arugula
- 2 cups halved cherry tomatoes and/or heirloom tomatoes cut into wedges (a mix is great!)
- 1/2 seedless cucumber, chopped
- 1 cup cooked quinoa, cooled (here's how to make perfectly cooked quinoa)
- 1 large avocado
- 1 cup Blue Diamond Whole Natural Almonds, chopped
- 1/2 cup mixed herbs like mint and dill, chopped
- extra virgin olive oil
- 1 lemon
- sea salt and freshly ground black pepper
- Start by cooking the eggs. For soft-boiled, bring a pot of water to a boil, then reduce heat to a simmer. Gently lower eggs into water and let simmer for 6 minutes. Remove from water and run cold water over top to stop the cooking. Set aside and peel when ready to use.
- In a large bowl, combine arugula, tomatoes, cucumber, and quinoa. Drizzle a little olive oil over top, season with salt and pepper, then toss together.
- Divide salad among 4 plates. Top with sliced avocado and halved egg, then sprinkle herbs and almonds over top. Season with more salt and pepper, a squeeze of lemon juice, and a final drizzle of olive oil. Eat!
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I love this idea – never thought of doing a breakfast salad. Thank you for the tip; I’ve taken the survey. I so enjoy your blog; read it the first thing at work.
I’m all about a savory breakfast-looks yum! Took the survey 🙂
Yum this looks delicious!
My Style Vita
Your photos are so lovely.
xx, R @ the girl in polka dots
I took the survey:) Jean Miller
Where did you get those plates from?
I was raised on very sweet breakfast foods, but after a trip to Asia and seeing what other cultures consider as breakfast foods, it really challenged my way of thinking. Looking forward to incorporating more greens for breakfast!
-I took the survey as well. Thank you!
Love this idea. My husband has traveled to Israel and raves about their breakfast spreads. I took the survey,
Great idea! I also completed the survey.
Just took the survey. Thanks for an enjoyable post!
Survey completed. Love salad for any meal!
Oh yummm.. That looks great but my mind is confused- is that breakfast?? Haha, will have to try it this weekend anyways 🙂
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I completed the Blue Diamond survey. Thanks for this informative post and for offering the chance to win a VISA gift card.
I took the survey, fingers crossed!
Great pictures; great idea! Took the survey!
Looks delicious, took the survey!
I’ve been eating salads for breakfast for years! Our relationship to food is partially impacted by societal norms. If I like something, I’m going to eat it when I want to eat it – like eating salad for breakfast! I’m glad you’re sharing this yummy suggestion wit others.
I took the survey!
I don’t eat breakfast but could definitely have a salad like that for a midnight snack.
I may be having this for breakfast tomorrow! Looks yummy. I entered the survey!
What greens can you use besides Arugula? I don’t like this arugula or spinach but would love to try with some other type greens.
Love your recipe. Would like to see some nutritional info attached to your recipes please
Nice change to breakfast, who knew I’d like salad for breakfast. This will be a regular.