Buzz
At first, the idea of having a salad for breakfast might seem strange, but trust me on this one. I, too, was once doubtful about the concept of a breakfast salad. Now, I've seen the light and am here to share the good news. Breakfast salads are not only light yet filling, but they're also delicious, simple to prepare, and help reduce food waste (more on that in a bit).
I’m a big fan of the classic American breakfast, but sometimes those heavier meals leave me feeling ready for a nap before my day even begins. For those of us who aren’t hungry for a hearty meal in the morning, a stack of pancakes or a plate of bacon and eggs can be a bit too much. Instead, I save these indulgent dishes for dinner and start my mornings with something lighter yet still satisfying.
Here’s how you can make one for yourself.
Greens: There are no hard-and-fast rules here; almost any salad green works. Right now, I’m into baby kale, but shredded, massaged adult kale also makes a great base. Not only does this create a healthy foundation for the rest of your salad, but it also gives you that sense of superiority that comes with eating something green before noon.
A simple dressing: I usually mix equal parts olive oil and apple cider vinegar with a spoonful of honey for a quick and bright vinaigrette, but feel free to use any vinegar you prefer, lemon juice, or even a blend of lemon and orange juice for a more breakfast-y touch.
Something satisfying: Just because you’re not eating cream cheese-stuffed French toast doesn’t mean you don’t deserve to feel full. Get that avocado out of the toast and into your salad bowl. Cheese is a great addition—how about some bread cheese?—or you can crumble a small link of breakfast sausage or a couple strips of bacon on top. Sometimes breakfast isn’t really breakfast without a bit of cured meat. Smoked salmon works too.
Fresh veggies and fruit: Tomatoes are an obvious choice, but I love adding radishes—did you know there’s a breakfast radish?—cucumbers, strawberries, blueberries, and, if I’m not working closely with anyone that day, thinly-sliced onion.
An egg: This is perhaps the most important element of your breakfast salad. You can fry, poach, scramble, or even boil the egg the night before, but it must make its way onto your plate (or into your bowl, depending on how you like to eat your salad). While any egg will do, I personally love one with a runny yolk—it mixes beautifully with the dressing.
Leftovers: Use whatever leftovers you’ve got—be it the last of your steak, some roasted mushrooms or carrots, or even that half cup of quinoa in the fridge. Heck, I’ve even thrown in cold pizza, combining two of my favorite breakfasts. (Bonus: Now you’ve got another reason to feel good about yourself—wasting less food.)
On top of everything, I've discovered that Trader Joe’s Everything But the Bagel seasoning adds a special, breakfast-like touch that really elevates it. I highly recommend grabbing a shaker of it for yourself.
