Salad

Vegan Breakfast Salad (Simple version)

A fresh and healthy breakfast salad made with seasonal vegetables, fruits, and nuts, all plant-based.

Description

A fresh and healthy breakfast salad made with seasonal vegetables, fruits, and nuts, all plant-based

About

This vegan breakfast salad is easy to prepare and packed with vitamins and minerals, perfect for a quick and nutritious morning meal.

Dish Type

Salad

Cuisine

Vegan, American

Occasion / Theme

Weekday breakfast, brunch

Nutrition Info

Calories: 350 per serving
Protein: 20g
Fat: 15g
Saturated fat: 2.5g
Carbohydrates: 40g
Fiber: 8g
Sugar: 10g
Sodium: 200mg

Cooking time

10 minutes

Serves

4-6 people

Ingredients

Main

2 cups mixed greens (kale, spinach, arugula)
1 cup cherry tomatoes, halved
1 cup sliced avocado
1/2 cup chopped fresh herbs (parsley, basil)
1/4 cup chopped walnuts
1 tablespoon lemon juice

Alternative

Replace mixed greens with baby spinach or collard greens
Add sliced cucumber, carrots, or bell peppers for extra crunch
Swap avocado for sliced banana or mango

Recipe

Step 1

In a large bowl, combine the mixed greens, cherry tomatoes, and chopped fresh herbs.

Twist

Mix in some cooked quinoa or farro for added protein and texture.

Step 2

Top the salad with sliced avocado and chopped walnuts. Drizzle with lemon juice and toss to coat.

💡

Trick: For an extra burst of flavor, add a sprinkle of nutritional yeast or a squeeze of fresh lime juice.

Serving

Serve immediately, garnished with fresh herbs if desired. Enjoy as a quick breakfast or snack option!

💡

Tip: To prevent the avocado from browning, sprinkle with lemon juice or vinegar before serving.