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
Scale
- 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