Rainbow Breakfast Salad

The idea of eating a salad for breakfast may seem strange and unconventional, but I actually love it as part of my regular breakfast rotation. Both an excellent way to get in your greens and protein, a hearty and textured breakfast salad (that also includes some healthy fats) is usually satiating enough to get you through to lunch.

The variations of breakfast salads you can make are endless – there really are no rules, and you can get as creative as you would like!

Rainbow Breakfast Salad Ingredients

• A handful of greens (for this recipe I used greens from Trader Joe’s, organic ‘Power to the Greens’ salad bag (baby kale, baby chard, and baby spinach. Feel free to experiment with different greens such as kale, spinach, chard, and arugula)
• 1-2 eggs, cooked any way you like them (I usually like my eggs over easy)
• A sprinkle of pomegranate seeds (in summer you can use blueberries)
• A sprinkle of raw pumpkin seeds (you can use whatever seeds/nuts you would like!)
• 1 -2 tablespoons of guacamole or several slices of avocado
• A sprinkle of micro greens (I used organic micro greens from Trader Joe’s)
• Sea salt & pepper (to taste)

Salad Dressing

• Juice of half a lemon + 1 tablespoon of olive oil

Directions

• Mix all the ingredients together and enjoy…it’s just that easy!

Next Therapeutic Thursday I will be sharing my recipe for Easy Egg Muffins, a favorite of my clients that are on the go. See you soon!