Avocado Black Bean Salad
Spread salad greens onto a plate or bowl.
Add avocado, beans, and pepitas on top of greens.
Place dressing ingredients in a blender or small food processor and pulse until smooth.
Up to 1 tablespoon milk (dairy or non-dairy) – add until you reach the desired consistency for pouring. Note: if you use coconut milk instead of yogurt you may not need any additional milk to thin it out.
Pour dressing over salad and toss together.
It’s time to shake up your routine and bring salads to the breakfast table. Salads may not be typical breakfast food, but these four breakfast salads have a winning combination to start your day with an easy, pleasing, nutrient-dense meal.
Nutritionally powerful, hearty greens such as spinach, kale, and swiss chard, are the perfect base to top off with protein, complex carbs, and healthy fats. These ingredients turn a basic salad into a power package for building lean, strong bodies.
The carbohydrates and B vitamins found in green leafy veggies work synergistically to convert foods and nutrients into usable energy. The high amount of phytonutrients, antioxidants, and insoluble fiber found in green leafy vegetables help support digestive function and also work to prevent heart disease.
Allow yourself to be creative in the kitchen with your own riff on a breakfast salad. My key components to top greens for a filling morning meal are some type of protein (chopped lean meat, quinoa, eggs, or nuts), a healthy fat, and something slightly sweet (like fruit, tomato, or yogurt). Easy dressing options are a thinned yogurt, a thinned nut butter, or pureed berries with lemon juice. Let the following salad combinations inspire you to get your greens for breakfast and fuel your morning with fiber, protein, and a punch of unexpected flavor that is anything but boring.
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