They are popping up everywhere! Breakfast salads are becoming a staple at hip cafes to keep up with all us health nuts, so why not make them a staple at home.
My favourite meal of the day is breakfast, so when I discovered breakfast salads I was excited to add a new meal to my repertoire
Here are a few of my tips a breakfast salad:
- Eggcellent salad: adding an egg to your breakfast provides a a great source of protein and vitamins. On top of your salad it provides a great flavour and smoothness You can have them poached, boiled, fried, scrambled, the options are endless.
- Eat your greens: listen to your mother! There are so many varieties of leafy green vegetables that it’s hard to keep up. Use a combinations of spinach, kale, ice burg, or chard, or even use herbs to create a strong aromatic breakfast.
- Get a bit fruity: most Australians rely on sweet breakfasts like sugary cereals and pastries, which can make it difficult to enjoy a green salad for breakfast. However, incorporating pieces of fresh or dried fruit to a salad give a sweet-tarte note to an otherwise savoury salad.
- And nutty: vegetables and fruit pair very well with nuts, especially almonds, walnuts and pine nuts which are a few of my favourites. Aside from some giving us good fats like mono- and poly-unsaturated fats, they also give an great crunch and mouthfeel.
- Make your own dressing: don’t buy those over processed bottles of salad dressing, instead make your own at home with your choice of ingredients, like good quality olive oil, herbs, spices, cheeses, vinegars and mustards.
This recipe is rich, satisfying and fresh. I have been loving nectarines lately in this warm weather and pairing them with beetroot. Both are sweet but the tanginess of the beetroot and the caramelised flavour of the grilled nectarines compliment each other very well. An optional extra to breakfast salads is a good slice of crunchy whole meal bread to soak up all the liquid gold at the bottom of the bowl.
- 2 nectarines, cut into wedges
- 50g baby spinach
- 2 tbsp sliced almonds
- 225g can baby beetroot, halved
- 2 poached eggs (see notes)
- 2 sprigs chives, chopped finely
- 3/4 cup + 2 tbsp orange juice
- 1 tsp sugar
- 2 tbsp olive oil
- 100g goats cheese
- 1 tbsp milk
- 1 tbsp white vinegar
- 1 tsp dill, chopped
- 1 tbsp water
- Salt and pepper to taste
- 2 slices crusty whole meal bread
- Grill nectarines on a griddle pan until marks form on both sides
- In a bowl, mix together nectarines, spinach, almonds and beetroot
- Divide among two bowls and place poach egg on each salad, garnish with chives
- Heat 3/4 cup of the orange juice and sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely
- Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, goat cheese, vinegar, chopped dill, milk and water in a medium bowl
- Season with salt and pepper
- To learn how to poach an egg, click this link: http://www.bbcgoodfood.com/technique/how-poach-egg
- Butternut squash and barley salad with poached egg – Cherry on My Sundae
- Quinoa Fruit Salad – Two Peas & their pod
- Egg, Spinach and Ham Breakfast Salad – dine and dash
So what do you think, can you make friends with salad for breakfast?