C – I love eating vegetables for breakfast.
It really helps me stay focused on good healthy eating throughout my day. I love fruit salads in the morning. But, sometimes they can be too sweet and leave me craving more sweet things all day. I like a more savory route to breakfast, usually.
I love this breakfast salad because it gives a good serving of vegetables in the morning. It’s also a breakfast that you can make ahead of time for a quick and easy breakfast.
I love that this salad can last up to three days when made ahead of time. I usually place them into small mason jars and take one out to eat along with toast. Sometimes, I will add some fresh arugula, so I get even more vegetables in my diet.
One thing I really like about this salad is that I can add anything I want to it. Since I am a vegetarian now, I don’t put meat in mine.
I added sausage to this recipe so Jim can appreciate it a little more. I sometimes add carrots and boiled or bake potatoes. Sweet potatoes are also nice. If you wanted, you could even add fresh fruit.
I love the taste of this breakfast salad. Creamy avocado pieces mingle with crispy red onions, some hard boiled eggs, sweet breakfast sausages, plum and juicy cherry tomatoes and clean, yet tart, lemon juice.
Quick and Easy Breakfast Week: Breakfast Salad |
- 1 avocado, pitted, peeled and chopped
- ¼ red onion, chopped
- 2 breakfast sausages, cooked and sliced on a bias
- 3 hard boiled eggs, chopped
- 1 Tbsp fresh parsley, chopped
- 1 lemon, juiced
- Salt and pepper to taste
- Pinch of red pepper flakes
- Arugula for serving (optional)
- Toast for serving (optional)
- Place avocado, red onion, sausage, eggs, parsley, lemon juice, salt, pepper and red pepper flakes in a bowl. Mix well.
- Place in air tight containers and store in the refrigerator until ready to eat. This salad should stay fresh for up to 3 days.
- Serve with fresh arugula and toast.
- Enjoy!
It’s an amazing combination that is sure to wake up your taste buds.
I highly recommend making a breakfast salad to start your day.