This is a polar opposite breakfast recipe from my last post, but it is still a really delicious way to start the day! We have had this breakfast salad pretty often recently, and it is honestly so filling and delicious. If you are doing Whole 30, this qualifies, and is a great meal any meal of the day. A few years ago I started eating with the principle of trying to incorporate greens into almost every meal of the day. I fully believe that eating philosophy helped me eat enough fiber (which helps your tummy stay flat), keep my iron levels balanced without much red meat, and keep other vitamin levels high. So load up your breakfast bowl with kale or spinach, and don’t be afraid to start your day with a salad!
You could change this up a bit with any other vegetables you have on hand, and you could also add any leftover roasted or baked potatoes. Adding that carb would be great if you exercise in the morning.
The salad dressing takes this meal over the top. We have tried this breakfast salad with two different very clean and healthy store-bought salad dressings. One is the green goddess dressing from Trader Joe’s. If you haven’t seen the new vegan dressings in the refrigerated produce section of TJ’s, you need to check them out! They are all delicious and we are obsessed. We also love Tessemae’s dressings. They are a bit pricier, but a little bit goes a long way, and they are all delicious! I find them at Whole Foods, but you can also order them on Amazon!
Mixed box of Tessemae’s dressing
Tessemae’s Zesty Ranch – great as a marinade and a dressing!
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people
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- 1 chicken apple sausage Aidell's brand
- 2 eggs
- 1 tomato diced
- 1/2 avocado diced
- 2 handfuls greens spinach, kale, baby mixed greens
- 3 Tbsp green goddess or ranch dressing Tessemae's or Trader Joe's brand
- 2 Tbsp hemp seeds
- black pepper
Ingredients
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- The sausage and egg can be cooked ahead of the time and kept in the refrigerator. Thinly slice the chicken sausage and sauté in a pan until lightly browned.
- To boil the egg, add them to a small pot and cover with cool water. Bring to a boil on the stove, and immediately remove from the burner. Let sit, with the lid on, for 14-15 minutes. Immediately dump the hot water out of the pot, and top the eggs with ice water. Once cool, peel the eggs.
- Dice the tomato and avocado.
- In two salad bowls, add greens, tomato, avocado, chopped egg, and sausage. Top with some of the salad dressing, hemp seeds (optional), and black pepper.
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