Salad For Breakfast? Three salads that will jump-start your day!On Feb 25, 2015 Breakfast | Recipes | Sides 19 Comments Tags: Breakfast, Fats, Our Kids Speak, Real Food, Recipes
Does breakfast ever get a little boring at your house? The same oatmeal or smoothie or scrambled eggs? Need a fresh idea? I have been trying to include vegetables and/or fresh fruit at every meal. Breakfast can be a challenge on the vegetable front. We don’t usually think of veggies at breakfast unless it’s a green smoothie or the occasional Western omelet. So, Kristina’s 12 year old daughter, Alyssa and I teamed up to create three breakfast salads. These are not your regular salads–they have a distinct breakfast-y flair! Alyssa is the Supreme Queen of Salad Dressings (it’s an official title. We are waiting on the stationary.) and every vegetable or fruit she touches turns to absolute gold.
Each of these salads not only tastes DELICIOUS–like you will want to marry them–they also each have a decent amount of protein and healthy fat! Which is sort of essential if you don’t want to be ravenous by 10:30. Protein and fat can carry you through until lunch. No sugar crashes and no sugar cravings!
Apple Salad with Cardamom Creme Dressing
For the salad:
6 sweet apples, cored and cut into chunks
3 oranges, peeled and roughly chopped
1/4 cup raisins
1/4 cup dried cranberries
1/2 – 3/4 cup roasted and salted pistachios
8 oz. creme fraiche
3 teaspoons real maple syrup
1/4 teaspoon cardamom
Mix together all the ingredients for the dressing. Set in fridge and let the flavors come together for about 20 minutes. Meanwhile, prepare the salad. Toss the apples, oranges, raisins, cranberries and pistachios together. Add the dressing and lightly toss to evenly coat the fruit. (I had some extra dressing left over. Which was awesome with scones come tea time. FYI.) Serve on plates and sprinkle with hemp seeds to serve.
Smoked Salmon and Fresh Beet Salad with Lemon Herb Dressing
For the Salad:
3 heads green leaf lettuce, washed and torn in salad sized pieces
handful of chives, chopped
3 raw beets, peeled and grated
6 – 8 oz. smoked, flaked salmon (not lox.) (Something like this.)
1 egg per person
Salt and freshly ground pepper to taste
For the dressing:
juice from one whole lemon
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried dill
1/8 teaspoon Kelp granules (optional)
Start with the dressing. Mix all ingredients together. Set aside to allow the flavors to come together. Mix all salad ingredients, except the egg. Make sure you flake the salmon into smaller shreds so that it is evenly distributed throughout the salad. Toss with the dressing to taste.
Medium fry each egg, so that you keep that delicious runny yolk. Serve the salad on plates and top each serving with the fried egg. Sprinkle with the salt and fresh pepper to taste.
Bacon, Egg, and Kale Salad
For the salad:
1 head kale shredded or torn into small pieces
6 eggs, boiled and roughly chopped
8 oz. raw milk cheddar, cubed (or whatever other cheese you like)
8 oz. bacon, crumbled and fried crisp
6 oz. sour cream
Salsa to taste (I used about 1/4 cup of hot salsa. We have a great fermented one here.)
Avocado slices to garnish (optional)
Start with the dressing. Stir together (full-fat….need we say so???) sour cream and salsa. I used about 1/4 cup, but taste as you go to reach your desire heat level! Set aside to allow the flavors to come together.
Mix together all the ingredients for the salad. (If you boil the eggs the night before, this breakfast will come together lickety-split!)
Place salad on a plate and top with a generous dollop of your spicy cream! We served this with avocado slices.
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