Rethink breakfast with a veggie-loaded  recipe

I'm always searching for new ways to sneak vegetables into my day.  While a side of carrots and hummus at lunch and roasted broccoli at dinner are always a great option, there's something exciting about eating a serving of vegetables for breakfast.  It's a great way to start the day and set the intention of making healthy choices going forward.

This Breakfast Salad with Avocado and Egg is a nutritious and delicious alternative to a quick bowl of sugary cereal.  This recipe, originally found in Better Homes & Gardens, has leafy greens, packed protein, and healthy fats.  Click here for the original recipe or follow along below for the step-by-step instructions.  

Breakfast Salad with Avocado and Egg

Ingredients:

• 1/2 cup of parsley
• 1/2 cup of basil or dill
• 1 clove of garlic
• 1 lemon for juice and zest
• 1 avocado
• 6 cups & 2 tablespoons water
• 2 tablespoons of olive oil
• 1/4 teaspoons salt
• 1/4 teaspoons pepper
• 1 large carrot
• 2 heads of lettuce
• 1 3/4 cup sliced radishes
• 1 1/2 teaspoons white vinegar
• Desired number of eggs

Directions:

• Dressing.  Combine parsley, basil, and garlic in a food processor or chop and combine well.  Add lemon zest and juice, half avocado, olive oil, water, salt, and pepper.  
• Salad.  Chop the remaining avocado.  Shave carrots into ribbons.  Combine lettuce, radish, avocado, and carrot with dressing.
• Poached Egg.  After boiling 6 cups of water and vinegar, reduce the heat to simmer.  One at a time, slip eggs into the water for 3 to 5 minutes or until egg whites are set.  Remove from water and place on salad. 

Nutrition Facts