Breakfast egg salad
This tasty rainbow breakfast salad is easy to make and the perfect meal to start the day with! It is a versatile meal. You can eat it for breakfast, lunch, or dinner. It’s crunchy and fresh, loaded with texture and flavor, bursting with color, and full of probiotics with a touch of zing from the kimchi! YUM!
You can add more protein or change the protein source altogether. You can make it vegan by substituting the egg with chickpeas, tofu scramble, or another vegan alternative. Keep it vegetarian with egg, but try it with boiled or poached eggs!
Make it pescatarian by adding smoked salmon or sardines, or pegan by adding other meats like chicken, turkey, or bacon.
You can season it with olive oil and balsamic vinegar, or try my mango-avocado sauce for added diversity, fat, and deliciousness! Check out the mango-avocado sauce recipe here!
RECIPE
Ingredients
1 handful organic spring mix or arugula
2 eggs boiled, fried, poached, scrambled, veganegg or protein of choice
2 radishes, coined
6 baby kumatos or small rainbow tomatoes
1 small cucumber sliced
4 rainbow baby sweet peppers
10 kalamata olives, chopped
2 Tbsp mild vegan kimchi
olive oil, salt, lemon juice, balsamic vinegar, black pepper for taste, or your sauce of choice
Instructions
Arrange everything on a plate or bowl;
Season with olive oil, salt, lemon juice, and pepper, mango avocado sauce
Enjoy!
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana