Breakfast Salad
Posted: | Categories: Recipes | Tags:salad
Breakfast Salad
Rated 5.0 stars by 1 users
Author:
Melissa Ben-Ishay
I’ll shout from the rooftops how much I love this salad. It makes breakfast feel like the most important meal of the day instead of an afterthought. Make the potatoes and dressing the night before so it comes together even faster (you can use hard-boiled eggs instead of fried and make those ahead of time, too).
Ingredients
For the potatoes
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8-10 small Yukon gold potatoes, diced
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2 tablespoons avocado oil
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1 teaspoon salt
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¼ teaspoon black pepper
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1 teaspoon paprika
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3 garlic cloves, grated
For the salad
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1 bunch dino kale
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1 red bell pepper
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4-5 mini cucumbers
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1 cup sugar snap peas, stems removed
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1 ear of corn, shucked
For the dressing
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1/3 cup olive oil
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Juice of 2 lemons
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1/4 cup red wine vinegar
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1/4 cup white miso paste
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1/3 cup nutritional yeast
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1 tablespoon dried oregano
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2 garlic cloves, grated
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1/2 teaspoon salt
To serve
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1 tablespoon avocado oil
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2 eggs
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1 ripe avocado
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Salt and pepper, to taste
Directions
- MAKE THE POTATOES. Cut the potatoes into 1” cubes and place in a large mixing bowl. Cover with avocado oil, salt, pepper, paprika, and garlic, and use your hands to mix everything together.
- Airfry at 440°F for 25 minutes, flipping halfway through. (You can also roast them! Preheat the oven to 450°F and bake on a parchment-lined baking sheet for 30-35 minutes, flipping halfway through, until crispy and golden.)
While the potatoes cook, MAKE THE SALAD. Remove the stems from the kale, wash the leaves, and finely chop. Add to a large bowl. Finely chop the red bell pepper, cucumbers, and snap peas and add to the bowl. Cut the corn off the cob and add to the salad.
- MAKE THE DRESSING. Whisk together the olive oil, lemon juice, red wine vinegar, miso, nutritional yeast, oregano, garlic, and salt in a bowl or jar.
- FRY THE EGGS. Heat a small frying pan over medium heat and add the oil. Once the oil shimmers, crack the eggs into the pan and season with salt and pepper. Cover the pan and let cook just until the whites are set on top of the yolk, then remove the pan from heat. If you aren’t serving immediately, transfer the eggs to a plate so they stop cooking.
- PLATE THE SALAD. Pour the dressing over the salad just before serving and mix well so everything gets covered. Add a spoonful of potatoes on the side and top with the fried eggs. Slice the avocado and layer the slices on top, seasoning with a pinch of salt. Eat for breakfast, lunch, or dinner.
What You'll Need
