Breakfast Arugula Salad
Spring and summer collide with this amazingly simple and tasty salad. You can adapt this for any season, any fruit, any nut or seed, and any type of green leafy base. We love using eggs with a runny yolk as the "dressing" to our salad. Grab a great recipe that is perfect for any meal of the day.
Have you ever considered having salad for breakfast? Another great idea to add to this recipe is a handful of granola to add a bit more of that crunch many people love. Berries, arugula, nuts all provide powerful antioxidants. One of the 5 oz containers at the store or arugula usually makes about 4 breakfast salads, or two entree sized salads in our experience! Add a bit more oil, lemon or vinegar if you prefer a more acidic flavor.
If you substitute lacatino kale for arugula, make sure your massage the kale with your hands to allow it to soften naturally. Simply tear the kale into bit sized pieces, drizzle with a squeeze of lemon and oil, and massage away for 1-2 minutes to get the most soft and salad ready (pre dressed) greens!
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