Thanks to Crisp Cooking for sponsoring this post. As always, all opinions are my own!
Rise and shine, sleepyhead! It’s time for your morning salad. Er, that’s something you don’t hear very often. Fruit salad, sure. Vegetable salad, nope. But why not, I ask?? If breakfast really is the most important meal of the day, why do we never consider eating a chock-full-of-vitamins salad to start our day off on an excellent note? Then, instead of playing catchup the rest of the day, trying to make sure we get our nine servings of vegetables and fruit throughout the 24 hours, we’ll already have most of the job done. Which leaves more time for cupcakes. And maybe even doughnuts for dinner.
Not to mention, I’m willing to do pretty much anything it takes to make my days more pleasant and productive. And if salad in the morning is going to help, I am totally in. Though I highly recommend chopping up the vegetables the night before… It’s just a hunch, but something tells me my 5:00 a.m. knife skills leave a little something to be desired. I don’t want to test that hunch!
I wanted to put together a super colorful meal for spring because, let’s be honest, I’ve been eating way too many cookies, bowls of ice cream, and tacos this winter and I need to get things back on track. I figured a bright and colorful salad would be perfect for my next Crisp Cooking post…. This one for breakfast! I used the Crisp Cooking Herb Mincer, Avocado Tool, Serrated Knife, and Zester for this salad. At the end of this post, you’ll have the chance to win two of the tools!
I don’t know what I would do if I were you because that’s a really tough decision.
I really, really, really appreciate good kitchen tools these days. I know I’ve mentioned this before, but I’m in love with the Herb Mincer. Not just for mincing herbs, but for mincing kale for chopped salads.
The Avocado Tool always comes in handy. I eat a ridiculous amount of avocados. Anyone else??
The Serrated Knife is my new favorite everyday kitchen knife.
This is another one of the photos that will go into my books of messy kitchen photos called “The Aftermath.” It’s the prettiest kind of mess I can imagine.
Place all the ingredients into a medium-sized bowl in whatever arrangement you want.
And then fry up that egg. Because it’s breakfast. And everyone knows that breakfast requires eggs.
Whisk together all of the dressing ingredients! I love this lemon dressing made creamy with a little bit of Greek yogurt.
Put that egg on top of the salad. Drizzle a little dressing over the top. And dig in. I guess you can eat this with a side of coffee?
I never imagined that something like this would be a dream breakfast of mine, but this totally is. Maybe this is a sign that I’m kind of sort of growing up or something.
At first, I was a little bit nervous about putting some of these ingredients together. Specifically, the blueberries with the all the vegetables and bacon. But they all ended up going seriously well together. I think it had something to do with the creamy lemon dressing tying everything together. Or maybe it was just because bacon and eggs make everything work.
I legitimately wish I had this waiting for me every single morning. I 100% believe it would make my days better. No, it won’t stop the snow from falling in Boston (it snowed all day on Saturday) and it won’t stop my days from being filled with meetings (like all of them this week) and it won’t stop the seat on the train from breaking when I sit down (that seriously happened last week), but it will make me happy and give me some additional energy. And come to think of it, maybe it would stop the seat on the train from breaking… Hmmm.
I think I just need an elf to hide out in my kitchen and have this ready for me every morning. But really, if you do a lot of the prep work at night, it will be easy to throw together in the morning. You could even have all the ingredients in a bowl already…. Just take it out of the fridge in the morning, fry up the egg, and enjoy.
And eat pretty much every color of the rainbow for breakfast. Seriously, they’re almost all here. Aside from purple I guess. Just have a few grapes on the side, OK?
Despite the fact that it snowed all day Saturday, lots of the snow on the ground has seriously melted over the last few days. FINALLY. And rumor has it that it’s going to be 65 degrees on Friday. I’ll believe it when I feel it, but I think it’s safe to say we made it out of the New England winter of 2015, my friends. Congratulations.
Now, do you want to win a few Crisp Cooking tools of your own? Just comment on this post letting me know what you’d put in your dream breakfast salad and you’ll be entered for a chance to win two of the Crisp Cooking kitchen tools featured in this post (you get to pick the two!). Enter by 11:59 p.m. on Friday, April 3.
Oh, and it’s time for me to announce the winner of my last Crisp giveaway. The winner is Emily! She said, “I would make a classic margarita, twisted up with lots of lime and lemon zest!” (sounds pretty fab for this Monday morning!). I’ll email you ASAP, Emily! Happy Monday, everyone!
Veggie Breakfast Bowls
- 1/2 C kale leaves cleaned, ribs removed, and minced
- 1/2 to mato finely chopped
- 1/4 C diced yellow pepper
- 1/4 C diced avocado
- 1/4 C shredded carrots
- 1/2 C blueberries
- 1/4 C crumbled feta
- 2 strips bacon cooked to a crisp and crumbled
- 1 large egg fried
Creamy Lemon Dressing:
- 1 large clove garlic minced
- Zest of 1 meyer lemon or regular lemon
- Juice of 1 meyer lemon about 2 T
- 1 T nonfat Greek yogurt
- 1 t dijon mustard
- 3 T extra-virgin olive oil
- Black pepper to taste
- Arrange kale, tomato, yellow pepper, avocado, carrots, blueberries, feta, and bacon around a medium-sized bowl.
- Place fried egg atop salad.
- Creamy Lemon Dressing:
- In a medium-sized bowl, whisk together minced garlic, lemon zest, lemon juice, Greek yogurt, dijon mustard, and extra-virgin olive oil.
- Sprinkle with black pepper to taste.
Full disclosure: This post is sponsored by Crisp Cooking, but as usual, all opinions are 100% my own!