Salad for Breakfast
on the menu (vol. 13)
Hear me out: Salad is the perfect meal for lunch, dinner, or breakfast.
I’ve never been a breakfast person. When I was in high school, my mom would beg me to eat something before I left for the day and I would always tell her that I wasn’t hungry. Then she’d beg me to drink some orange juice—which I didn’t, because I had just brushed my teeth.
Now, I wake up between 4 and 5 to work out with my friends, and still don’t get hungry until around 10:30. But the first meal I want to eat every day is something that will nourish me, give me energy, and keep me full. (And it goes without saying that it needs to be delicious, too!)
The perfect breakfast salad includes the following components:
Starch: A slice of sourdough, roasted potatoes, sweet potatoes, and squash are great options.
Protein: So often, this is a fried egg, a jammy egg (really eggs any style), or cottage cheese.
Veggies: I’ll eat any and all veggies as my first meal—leafy greens, finely chopped cucumber, summer tomatoes, bell peppers, last night’s steamed asparagus and broccoli, etc.
Dressing: Cook’s choice! Really, I’ll use whatever I have in my fridge, which is often Miso Vinaigrette or Green Goddess.
The opportunities are endless! (Toasts obviously make a great breakfast, too.) This week, promise me to make at least one salad for breakfast—then come back and tell me what you thought in the chat. Here’s what’s on the menu this week:
Breakfast Salad with Garlicky Potatoes
Breakfast Grain Bowl
Cottage Cheese Wrap with Salad
Breakfast Salad with Garlicky Potatoes
This is the quintessential breakfast salad that I would happily eat every single day. It’s filling in the best way! And save the garlicky potato recipe for a go-to dinner side—they made my kitchen smell so good the whole time they were cooking.
Breakfast Grain Bowl
This salad would be the perfect way to repurpose last night’s dinner for this morning’s breakfast. Roast up some sweet potatoes and broccoli the night before to serve with quinoa, then toss it all together into another delicious meal. It’s even better with an egg on top, but you already have protein from the quinoa!
Cottage Cheese Wrap with Arugula Salad
I have to preface this by saying this wasn’t my idea—it made the rounds on social media earlier this summer. I’m not normally one to hop on trend bandwagons, but what can I say? Cottage cheese and salad were calling my name. Whoever was the first person to make this is so smart.
If you read last week’s toast post and thought—OMG this is for me but I’m gluten-free!—then here’s the solution for you. These delicious wraps are super pliable and protein-packed, so you have a breakfast that keeps you energized all day without weighing you down. Fill it with the salad in the recipe or whatever greens you have on hand. (Make it easy on yourself.)
I don’t want to be too hyperbolic, but these recipes will make you excited to jump out of bed in the morning, even if it is 4 am. Which are you making first??
