Power Breakfast Salad Recipe
Thanks to this truly amazing Rocket and Lentil Breakfast Salad you can now get a nice big bowl of fresh greens for breakfast, lunch and dinner!
Servings: 4 servings
Ingredients
- 5 ounces fresh arugula
- 1 English cucumber chopped
- 2 cups cherry tomatoes halved OR 2 large heirloom tomatoes, cut into wedges
- 1 cup cooked and cooled beluga lentils
- 1 avocados pitted and sliced
- ¼ cup slivered almonds or sunflower seeds
- ½ cup pomegranate arils
- 4 large eggs- hard boiled soft boiled or poached
- 1 large lemons
- Olive oil
- salt + pepper to taste
Fresh Herbs
- chopped dill
- mint
- parsley
Instructions
- Bring a pot of water to a boil.
- As the water comes to a boil, start assembling the salad ingredients into one large salad bowl or individual serving bowls. Start with a bed of fresh arugula and follow with chopped English cucumber, tomatoes of choice, cooked and cooled beluga lentils*, avocado, almonds and/or sunflower seeds, pomegranate arils and finally, fresh herbs.
- To cook the eggs, reduce heat to a simmer and carefully lower the eggs into the water. Allow the eggs to simmer for 6-8 minutes. Remove from the water and immediately run cold water over the top to stop cooking. Peel and cut in half and transfer to salad bowls.
- Drizzle salad(s) with fresh lemon juice, a little olive oil and salt and pepper, to taste. Toss everything together and serve with fresh, crusty, buttered bread.
Nutrition
Calories: 260kcal | Carbohydrates: 19g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 188mg | Sodium: 156mg | Potassium: 858mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1615IU | Vitamin C: 45.8mg | Calcium: 133mg | Iron: 2.7mg
