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Breakfast Salad (Vegetarian, GF, Paleo, SCD, Low FODMAP)

This is THE BEST make-ahead breakfast. It's a perfect option if you don't have energy to cook a nourishing breakfast, if you're short on time to eat at home in the morning, or if you're working on fasting and want to eat your 1st meal mid-morning. A salad like this can be made the night before to grab-and-go when you're in a hurry!

I have started making a breakfast salad multiple times a week. It is SO QUICK and allows me to look forward to eating breakfast after arriving to work. This type of salad is super easy to customize with leftovers from the night before, or random ingredients you have in your fridge.

Breakfast Salad with Eggs and Avocado


  • Greens: Have a ton of greens for breakfast and start your day off right!

  • Avocado: Add avocado to get healthy fats that keep you full.

  • Toppings: This is where you can get creative. You can't go wrong! Try some sweetness (e.g. sliced berries, shredded beets, cubed apple, etc.) to make it feel more like breakfast. Have some leftover roasted veggies? Throw 'em in. Trying to use up a sad cucumber or cabbage? Works great.

  • Nuts and Seeds: I use a coffee grinder to pulse my seeds into a rough chop and keep a jar of these seeds in my fridge as an easy salad topping. I like them roughly chopped so that the outer hull is broken to help us digest the seeds. You can use any nuts or seeds, and it's best if they are soaked or sprouted.

  • Eggs: Hard-boiled eggs are a great protein and fat source (the yolk has most of the nutrients and great fats!!). If you don't eat eggs, you can sprinkle on 3 tbsp of hemp hearts for ~10g of complete vegan protein.

  • Dressing: The dressing provides extra healthy fats to absorb fat-soluble vitamins. The recipe below makes 4 servings, so you can use the leftover dressing for another salad. The dressing will last about a week in the refrigerator.



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