---
title: Rethink breakfast with a veggie-loaded  recipe
description: Rethink your breakfast with this a protein-packed salad recipe.  You'll start your day the right way with vegetables, protein, and healthy fats.
---

[HealthCheck360 Blog ](https://www.healthcheck360.com/blog)

# [Rethink breakfast with a veggie-loaded  recipe](https://www.healthcheck360.com/blog/rethink-breakfast-with-this-veggie-loaded-recipe)

 Written by [HealthCheck360](https://www.healthcheck360.com/blog/author/healthcheck360) | Oct 7, 2020 7:00:00 PM

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 ](https://www.bhg.com/recipe/breakfast-salad-with-avocado-and-eggs/)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

Per Serving:

 

176 calories; total fat 13g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterol 186mg; sodium 195mg; potassium 581mg; carbohydrates 8g; fiber 4g; sugar 3g; protein 9g; trans fatty acid 0g; vitamin a 5957IU; vitamin c 21mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 138mcg; vitamin b12 0mcg; calcium 93mg; iron 3mg.

 

*Donnelly, Jason.  "Breakfast Salad with Avocado and Eggs." Better Homes & Gardens*

[View full post](https://www.healthcheck360.com/blog/rethink-breakfast-with-this-veggie-loaded-recipe)

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