Learn how to make the Best Ever Breakfast Salad with just 10 minutes of prep! It’s easy and the perfect way to start your day. Have trouble getting enough vegetables in your day? Starting with a salad is your answer! Save This Recipe! Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week! By submitting this form, you consent to receive emails from Happy Healthy Mama.
Salad for breakfast, you ask? YES!! I’m here to help you see why you should absolutely try salad for breakfast. You guys, there is no better way to make sure you’re getting enough vegetables in your day than to start with a big salad! With the most perfect soft boiled eggs, it’s amazing. (Remember my Spring Vegetable Skillet with Soft Boiled Eggs?) Trust me, try this once and you’ll start CRAVING salad for breakfast!
I’ll admit, I’m totally an oatmeal recipes girl when it comes to my favorite breakfasts of all time. But let me tell you, this recipe will be making its way into my regular rotation. It’s SO good!
INGREDIENTS NEEDED:
- Mixed Greens – You can use any mixed greens you want. Tender, baby greens work well here. Include some microgreens for added nutrition! They are so valuable and carry various nutrients like zinc, magnesium, potassium, and iron.
- Lemon Juice – I find that using fresh lemons is the best way to go. It tastes so much better and gives you a yummy tangy flavor that you can really get from the bottled stuff.
- Olive Oil – Use a good quality extra virgin olive oil for best results. It’s a great healthy fat and tastes delicious, too.
- Salt & Pepper – Add a little bit to taste. I prefer pink Himalayan and black pepper.
- Avocado Oil – Great source of vitamin E!
- Sweet Potatoes – So many beneficial vitamins and minerals can be found in sweet potatoes. They are filled with vitamin A, calcium, zinc, phosphorus, potassium, and vitamin C.
- Eggs – The key to making this the best ever breakfast salad is the soft boiled eggs. If you haven’t tried a soft-boiled egg yet, you really need to. YUM!
- Avocado – I like to use about 1/2 of a large avocado for my salad. Known for having healthy fat, vitamin C, folate, potassium, and so much more, it’s hard to resist the creamy flavor of an avocado.
HOW TO MAKE BREAKFAST SALAD
1. Add all of the greens to a large bowl. Then take drizzle the olive oil and fresh lemon juice. Sprinkle with salt and pepper, then set aside.
2. Warm a skillet with avocado oil over medium heat. Add the sweet potatoes to the skillet and add some salt and pepper. Cook until the potatoes have softened and turned golden brown, about 7 minutes.
3. While the potatoes are cooking, begin soft boiling the eggs.
4. Divide the greens into two bowls. Add half of the sweet potatoes and avocado to each bowl. Then top with a soft boiled egg and cut it in half. Time to serve, enjoy!
VARIATIONS
Sometimes it’s fun to add in some extra ingredients to give the salad new flavors. Check out these ideas for some inspiration.
- Red Onions | Chop up some red onions to have an even more vibrant color and flavor!
- Herbs | Mix in any of your favorite herbs. Cilantro, dill, oregano, or parsley are all great options.
- Tomatoes | You can either heat them up with the sweet potatoes or add them cold.
- Pine Nuts | They add a nice crunch! You can even toast them before adding them to the salad.
FAQS ABOUT BREAKFAST SALAD
IS BREAKFAST SALAD GLUTEN-FREE?
Yep! You can add this salad recipe to your list of amazing gluten-free dishes.
DO I HAVE TO SOFT BOIL THE EGGS?
While it’s not required to soft boil the eggs, I can promise that warm yolk dripping on the other ingredients is pure heaven! But if that’s not your thing, you can totally make hard-boiled eggs and slice them up. It’s your salad, so make it how you enjoy it the most, and you can’t go wrong.
HOW DO YOU SAVE LEFTOVERS?
If you think you are going to end up with leftovers, I recommend not assembling the salads completely. You can cook the sweet potatoes and store them in a container in the fridge for 2-3 days. However, I would wait to soft boil the eggs until right before you are ready to serve them. They do last in the fridge for a couple of days, but I think they taste better when they are fresh.
Otherwise, keep your greens in a sealed container until you are ready to mix everything together.
Still in the mood for more breakfast ideas? These Low Carb Flaxseed Cinnamon Breakfast Cookies are great when you are on the go. I have four different Cottage Cheese Toast recipes–all are incredible. Plus, these Applesauce Breakfast Cookies are incredible as well.
And if you are looking for more savory options, reach for my Easy Breakfast Egg Casserole; you won’t regret it. Short on time in the morning? Check out my Freezer-Friendly Breakfast Burritos and make them ahead of time for quick breakfasts you just need to heat up!
If you make this recipe, please leave a star rating below! It’s so helpful for other readers to see which recipes are tried and true! I’d also love to see it–share your photo of this dish and tag me on Instagram, and I’ll feature you!
Best Ever Breakfast Salad
- Total Time: 25 minutes
- Yield: 2 1x
- Diet: Vegetarian
Description
This is the best ever breakfast salad! With fresh greens, sauteed sweet potatoes, avocado, and soft boiled eggs, it’s not only full of flavor, but super nutritious, too.
Ingredients
- 4.5 ounces mixed greens of choice with microgreens (about 6 cups, loosely packed)r
- juice from 1/2 lemon
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 1 tablespoon avocado oil
- 1 small/medium sweet potato, peeled and cut into cubes (about 1 1/2 cups)
- 2 large eggs, soft boiled*
- 1/2 avocado, sliced
Instructions
- Place the greens in a large bowl. Drizzle with lemon juice and olive oil, then season well with salt and pepper. Set aside.
- Heat the avocado oil in a skillet over medium heat. Add the cubed sweet potato and season with salt and pepper. Sauté until soft and golden brown, about 7 minutes.
- Meanwhile, soft boil your eggs*.
- Assemble your salads: divide greens into two bowls. Top each bowl with 1/2 of the sweet potatoes, 1/2 of the sliced avocado, and 1 soft boiled egg, cut in half
Notes
To Soft Boil Your Eggs:
Using an Instant Pot:
Add 1 cup of water to the inner pot and place eggs on the steamer rack. Press the manual or pressure cook button and cook on high for 3 minutes. Quick release the steam and immediately place in an ice bath.
To Cook on the Stovetop:
Bring a pot of water to a boil. Carefully lower the eggs into the boiling water, cover the pot, and boil for 6 1/2 minutes. Place into an ice bath.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: recipes
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 359
- Sugar: 6.5 grams
- Fat: 24.3 grams
- Saturated Fat: 4.2 grams
- Trans Fat: 0 grams
- Carbohydrates: 29.4 grams
- Fiber: 6.3 grams
- Protein: 9.6 grams
Looks amazing, I will definitely be trying this!