A friend recently confessed to me that his usual breakfast consisted of a salad…after maybe ten seconds of silence waiting for the punch line, I realized he was serious! He reasoned that he hates vegetables, so why not get it out of the way during breakfast so he could eat whatever else he wanted the rest of the day without having to think about whether he was getting his greens. But still, salad for breakfast? I had never thought to do that, but it really stuck with me..
I came up with this list for why a breakfast salad is a good option:
- [Convenient] You can pre-pack it in a tupperware and leave it in the fridge overnight. Just grab ‘n go the next morning, and you can eat it anywhere.
- [Healthy] My friend is right! You do get your dose of vegetables in the morning, so you never reach the end of the day without having had your daily greens.
- [Variety] There are endless combinations that you can make with a salad, so you never have to have the same breakfast twice.
- [Sustainable] You might even be able to toss on leftovers that you have from dinner – think roast chicken, steaks, fish fillets.
- [Interesting] Definitely a conversation-starter if you ever needed one.
I wanted to share a simple salad dressing recipe with you today, one that can accompany any salad type, whether its for breakfast, lunch or dinner. The salad dressing recipe is slightly adapted from The Sprouted Kitchen cookbook, and is the go-to salad dressing recipe in this house. While we use this dressing on all types of salad, the salad you see here is also from The Sprouted Kitchen cookbook (it’s actually the salad on the photo of the book!). My next mission is to create a full breakfast salad using this dressing and share it with you.
If you have had a breakfast salad before, I’m curious to hear your thoughts. Love it or hate it? I’m a bit hesitant to do it in the winter months, because thinking about eating something straight out of the fridge on a cold morning makes me dread getting out from under my warm covers. But if I can ever wake up on time to do a morning workout, I’m sure a salad afterwards would be the perfect breakfast – that’d be two birds with one stone for health!
Everyday Salad DressingPrint Recipe
- 2 1/2 tablespoons creme fraiche
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- Whisk everything together. Serve immediately.