Breakfast Salad with Vegetables
Breakfast Salad is one of my favorite ways to load up on veggies first thing in the morning! This salad is packed with flavor and most of it can be prepped ahead of time which makes mornings easy!
Breakfast Salad Ingredients
- 4 cups spinach fresh
- 4 eggs hard-boiled
- 4 slices bacon fried
- 1 avocado sliced
- 1/2 cup mozzarella cheese other cheese can be substituted
- 1 tomato diced
- 1 TBSP parsley minced
For the Dressing for Savory Breakfast Salad
- 3 TBSP lemon juice
- 1 TBSP olive oil extra virgin
- dash salt
- dash pepper
Make sure all salad ingredients are prepared; chopped peeled, diced, sliced, etc.
Add a layer of spinach to each plate.
Arrange the remaining salad ingredients over spinach on the plates.
To make the Dressing
Add lemon juice, olive oil, and a dash of salt and pepper to a small jar. Shake to combine.
Drizzle dressing over salad just before serving.
NOTE: Feel free to substitute ingredients. It's fun to switch up the vegetables. See my post for suggestions.
NOTE: Other kinds of cheese would be equally as delicious! Try pepper jack to add a little kick, grated swiss cheese, cheddar, or Parmesan would all be great choices. I like to sprinkle a little Parmesan over the whole salad sometimes.
NOTE: This salad may also be assembled in a big serving bowl. I like to add it to plates just to make sure each plate gets a good amount of each ingredient.
NOTE: I like to dice and prepare all the vegetables ahead of time, except the avocado which needs to be done at the last minute so it doesn't brown. You can cook and crumble the bacon ahead of time. I always make extra bacon and use the leftovers for recipes like this salad. It makes assembly in the morning extra easy!
Calories: 323kcal | Carbohydrates: 8g | Protein: 14g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 189mg | Sodium: 325mg | Potassium: 610mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3559IU | Vitamin C: 23mg | Calcium: 134mg | Iron: 2mg