Preparation time: 30 min
Let me introduce you to the one & only salad that everyone will enjoy – even people who usually are not the biggest fans of salad. It is a very refreshing yet also highly saturating salad bowl that makes a great office lunch but can also be served for breakfast or brunch.
Eating salad for breakfast might sound a bit weird to many of you – it actually sounded quite weird to me a few weeks ago – especially because I have a deep love & respect for breakfast! On weekends, I would also have hearty & hefty meals for breakfast/brunch since I can mostly allow myself to hang around or to take a long walk/hike afterwards. But during the week I try to eat as light & nourishing as possible, so I can keep up with work and all the other stuff on my infinite To Do – list.
There is really not much to creating the perfect breakfast salad bowl, so let me give you some ideas and guidelines that will inspire & hopefully convince you:
- Put an egg on it! Everything is better with a perfectly cooked egg on top of a salad.
- Add fats – the good ones, like: avocado, feta, salmon, flax seeds, walnuts, sesame seeds, sunflower seeds, olives, tuna, …
- Play around with the „green“ ingredients: Make sure to use all kinds of vegetables you can find on local markets. Go wild when it comes to mixing & matching. For this salad I used fennel, red cabbage, radishes, corn salad and small cucumbers. Other favourites are fresh spinach, carrots, beetroots, avocado, celery & arugula. It is also never a bad idea to miy some fresh or dried fruits like apple, cranberries & oranges.
- Use your leftovers: If there are any leftover grilled veggies, cooked meat/fish or a small pieces of feta/halloumi in your fridge make sure to add them to your breakfast salad.
- Be creative when it comes to cutting, slicing & shredding: I love a salad that has some great texture. This is why I often cut, clice & shred vegetable in different ways. I don’t know about you but I think it’s kinda fun :)
For this breakfast salad I – as mentioned above – used corn salad, shredded radishes and red caggabe, sliced fennel and cucumbers, leftover grilled chicken, an egg. I threw it all into one bowl, marinated it with high quality olive oil & lemon juice and season it with salt & pepper.
So if you consider yourself brave enough you should really give this a try & then please let me know how you liked it…
- 1 small fennel bulb
- a small piece of red cabbage
- two handfuls of corn salad
- 6 radishes
- 2 eggs
- roasted chicken
- olive oil
- 1 lemon
- salt & pepper
- Cut the fennel & the cucumbers into small slices.
- Shred the radishes & the red cabbage.
- Wash the corn salad.
- Slice the chicken.
- Now heat a little bit of olive oil in a pan and fry the eggs.
- For the dressing just mix lemon juice, olive oil, salt & pepper and drizzle it over the salad.
- Serve the salad in small bowls and top it with one egg each.
Für 2 Personen
Zubereitungsdauer: 30 Minuten
- 1 kleine Fenchelknolle
- ein kleines Stück Rotkraut
- 2 Handvoll Vogerlsalat
- 6 Radieschen
- 2 Eier
- gegrillte Hühnerbrust
- 1 Zitrone
- Salz & Pfeffer
- Den Fenchel & die Gurken in kleine Scheiben schneiden.
- Die Radieschen & das Rotkraut raspeln.
- Den Salat waschen und gut abtropfen lassen.
- Das Huhn in feine Scheiben schneiden.
- Nun in einer Pfanne etwas Olivenöl erhitzen und 2 Spiegeleier braten.
- Für das Dressing einfach Olivenöl, Zitronensaft, Salz & Pfeffer zusammenmischen und gut verrühren.
- Den Salat mit dem Dressing marinieren und in kleinen Salatschüsseln mit je einem Spiegelei servieren.