Breakfast Salad – Yep You Can Have A Salad for Breakfast!

Laura’s Breakfast Salad

Breakfast Salad – It’s Not Just for Dinner Anymore!

Here is a super easy, fast and delicious way to add extra fiber into your day.

Have a salad for breakfast!

Yes, you can have a salad in the morning.  I’ve been doing this for years, and I swear, it is one of the best weight loss tips around.

Many years ago, my trainer took a look at my diet journal.  In my journal I had written down a big salad that I had eaten for dinner.  He said to me, “Okay, I want you to have that salad for breakfast.”

Of course, I was like… “WHAT????  A salad for breakfast?”  At the time it seemed strange.

Fast forward to now, it’s a regular thing for me!

My Favorite Breakfast!

This is one of my favorite, super easy, breakfast salads.  The reason I love this one so much is because you don’t need any dressing.  The over-easy eggs act as the dressing when you cut it all up together.

This salad has a huge handful of organic spinach, and that keeps you full for hours!

One amazing thing you will notice when you have a breakfast salad is that you are not starving at midday, and you don’t get out of control cravings.

So here is this recipe for this super simple breakfast Salad.

Breakfast Salad

• Huge Handful of Organic Spinach
• Two Eggs Over Easy
• Half an Avocado
• Organic Sweet Potato baked – about 1/3 of a cup.
• Salt and Pepper to Taste

Put the spinach in the bowl.  Cook the eggs in a little butter (yes butter, don’t freak out!).  Lay the over easy eggs on top of the spinach.  Cube the avocado on top of the eggs.  Chop or mash up the sweet potato and spread throughout the salad.

That’s It!

Obviously you can add in other goodies as you like.  But I love this because it’s so simple, and it has everything you need to start your day.  Spinach for moisture and fiber.  Eggs for protein.  Avocado for good healthy fat.  And organic sweet potato for sustainable energy carbs.

Plus, like I mentioned above, you really don’t need any dressing because the egg yolks, add an amazing dressing like texture to the spinach.

Extra Hints:

For the sweet potato, what I like to do is to bake mine in the toaster oven, or you can use the regular oven, in tin foil.  I bake them for about one hour or longer, depending on the size.  I bake them wrapped in tin foil which is slightly tented.  Baking over microwaving is a GAME-CHANGER when it comes to potatoes.  The flavor is so much better.  And the juices the potato produces are caramelized and sweet.  That does NOT happen when you nuke a potato.

Then when I am making this breakfast, I put a little butter in the pan (you can also use olive oil if you want) and I put the 1/3 cup of the cooked sweet potato in the pan, and make it kind of a like a pancake.  I like to brown it a little.  It tastes so yummy that way!

So please give breakfast salads a try, I swear  you will never go back to just having salads for lunch or dinner again!

To Your Health!
Laura.