Breakfast Salad: Vegan Plant Based Gluten Free
Breakfast Salad is easy and delicious and will start your day off with lots of vitamins, antioxidants, and fiber. And it’s beautiful, too.
Breakfast salad is one of my favorite dishes in the morning. It’s light and usually fruity. I don’t feel bogged down later but also don’t get the mid-morning hungries. And even these photos I took in the unforgiving, glaring sun show how lovely fruit and greens are naturally. Like the supermodels of produce, it’s hard to take a bad pic of them.
The peonies aren’t bad right now, either.
I make a simple citrus dressing to go with most breakfast salads, although this one is the Best Salad Dressing Ever (Really!) Either would be nice.
Delicious fruit and greens with a simple citrus dressing is a perfect way to start the day.
- 4 cups green leaf lettuce, chopped
- 1/4 cup blueberries
- 1/4 cup blackberries
- 1/4 cup red raspberries
- 1/4 cup cherries
- 1/4 cup sliced radishes
- 1 avocado, sliced ripe
- 1/4 cup orange juice
- 1 tablespoon vinegar balsamic, rice, or apple cider vinegar
- 1 tablespoon maple syrup optional
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Clean and prepare the salad ingredients and divide between two bowls.
Whisk together the orange juice, vinegar, maple syrup, ginger, salt, pepper, and red pepper flakes. Use as dressing over the salad.