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Food

Breakfast Salad

2 - 4 people

Written by
Breakfast Salad

Salad may seem like an odd thing to eat for breakfast but, truthfully, many people around the world do eat it for their morning meal. We often think of sweet things when we think of breakfast, but why not get in your rainbow of veggies and fiber early in the day? Plus, salad for breakfast can be refreshing and invigorating. Eating colorful, fresh vegetables, especially in the morning, energizes your brain and body. We have a deep love for Middle Eastern flavors, which is why this salad slightly resembles tabbouleh. The star spice here is sumac, which you can find at most grocery stores—it’s a gorgeous reddish purple and tastes lemony. This salad’s high fiber content promotes blood sugar balance, which helps keep energy levels and mood stable. and steady.

Ingredients

  • 1 bunch roughly chopped fresh flat-leaf or curly parsley
  • 1/2 cup roughly chopped fresh mint
  • 1 cup stemmed and chopped kale
  • 1 mini cucumber, halved lengthwise, then sliced
  • 1/2 fennel bulb, core removed, thinly sliced
  • 1 celery stalk, thinly sliced 1 green onion, thinly sliced
  • 1 can (15 oz) white kidney beans, drained and rinsed
  • 3 Tbsp extra virgin olive oil
  • Juice of 1 lemon
  • 1 1/2 tsp sumac
  • 1/2 tsp sea salt
  • A few cracks of pepper
  • 1/3 cup chopped toasted or dry- roasted almonds
  • 1/3 cup pomegranate seeds or dried cranberries

Directions

01
Combine the parsley, mint, kale, cucumber, fennel, celery, green onion, and kidney beans in a large bowl.
02
Add the oil, lemon juice, sumac, salt, and pepper, and toss everything together so it’s smothered in all the dressing goodness. Top with the almonds and pomegranate seeds.
03
If you would like to reserve some salad for future breakfasts, lunches, or dinners, dress only the portion of the salad you’re eating right away. The salad can be kept in the fridge, undressed in an airtight container or bowl, for up to 2 days.

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