Breakfast Salad

Start your day off right with a salad. If you put an egg on it you can call it breakfast, right? This has the perfect amount of protein and vegetables to set you up for success for the day. 


Breakfast Salad

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Yield: 2 servings


For the Salad

  • 2 large handfuls baby arugula or romaine

  • 2 large handfuls pea shoots

  • ½ cup canned chickpeas, drained and rinsed

  • 1 tablespoon fresh dill, chopped

  • 1 tablespoon fresh mint, chopped

  • ½ cup cherry tomatoes, halved

  • ½ an avocado, sliced

  • 2 eggs, cooked to your liking (you can make it with more eggs if you like)

For the Dressing

  • 2 tbsp. extra virgin olive oil

  • Juice of ½ a lemon

  • 2 tbsp. fresh dill, minced

  • 2 tbsp. fresh mint, minced

  • 1/8 tsp. garlic powder

  • Salt and pepper to taste


Whisk together all ingredients “for the dressing” and set aside. Divide all ingredients “for the salad” evenly between two bowls, topping each off with a freshly cooked egg. Drizzle with salad dressing, season with salt and pepper and dig in!

Breakfast Salad