Breakfast Salad

Breakfast Salad: Jessi's Kitchen

I find that breakfast is the meal with dietary restrictions that I can get the most bored with. I am always trying to discover new recipes for it and recently discovered the breakfast salad. I actually find that I really just enjoy leftover dinner most of the time so that is probably why I enjoy this salad so much.

This salad is a super refreshing breakfast salad that is great on its own or also a great side to a larger brunch. It utilizes a lot of seasonal produce and is super refreshing for the warmer months. You can easily switch out your favorite greens and favorite produce.

Enjoy!

Breakfast Salad: Jessi's Kitchen

Breakfast Salad
Serves 2
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Dressing
  1. 1 Tbsp fresh dill, chopped
  2. 2 Tbsp lemon juice
  3. 2 Tbsp red wine vinegar
  4. ¼ cup olive oil (I used Kasandrinos Olive Oil)
Salad
  1. 2 cups chopped kale, stems removed
  2. 2 cups chopped lettuce (I used green bibb)
  3. 1 cup roasted asparagus
  4. 1-2 cups roasted sweet potato
  5. 2 fried eggs
Instructions
  1. Preheat oven to 425. Line a baking sheet with parchment paper.
  2. Snap the tough bottoms off of the bottom of the asparagus. Drizzle olive oil, salt and pepper on the asparagus and roast for approximately 15 minutes.
  3. Combine all the dressing ingredients in a jar. Put a lid on the jar and shake vigorously until dressing is combined. Set aside.
  4. Combine the kale, lettuce, roasted asparagus and roasted sweet potato in a bowl and toss together. Divide it on to two different plates and top with fried egg and desired dressing.
Jessi's Kitchen http://jessiskitchen.com/
Breakfast Salad: Jessi's Kitchen

4 comments on “Breakfast Salad

  1. Absolutely! Nothing better than an egg cooked in ghee then put on top of a mess of salad greens (perhaps with a little ham or bacon or avocado) and then having the yolk broken out upon the greens.

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