Goodbye green juice. Enter fresh salads, a more satisfying way to enjoy breakfast — especially during peak produce season. Thanks to generous helpings of fiber and protein, these meals keep you full for hours. To go green, follow our easy ideas below. They’re suggested combinations, not recipes, so make them to fit your tastes and appetite.
1. BREAKFAST TABBOULEH
This Middle Eastern salad hits a great, filling note as breakfast. Combine cooked bulgur with chopped walnuts, pomegranate seeds, finely chopped parsley and mint, diced cucumber, chopped tomato and sliced green onion. Drizzle with olive oil and lemon juice. Add salt and pepper to taste.
2. CITRUS, YOGURT & PISTACHIOS
Move over half-a-grapefruit, we’re raising the stakes. Arrange slices of grapefruit and orange on a plate, splash on a teeny bit of orange flower water and season lightly with salt. Top with plain unsweetened yogurt. Sprinkle with chopped, toasted pistachios, ground cinnamon or cardamom and more salt.
3. CURRIED CHICKEN & APPLE
Toss chopped leftover chicken with plain Greek yogurt seasoned to taste with curry powder. Add a spritz of lime juice, chopped, toasted walnuts, golden raisins and a sliced green onion. Add salt and pepper to taste. Serve on sliced, cored apple rounds for a hint of sweetness so many crave in the morning.
4. FRISEE, BACON & EGG
This French bistro classic features egg and bacon, making it a breakfast natural. Toss chopped frisee and halved baby tomatoes with your favorite vinaigrette. Top with the crumbled bacon and a poached egg.
5. FRUITY COBB SALAD
A few tweaks to a classic Cobb salad turn it from diner lunch into the perfect breakfast. Start with the classic chopped chicken, crumbled bacon and chopped hard-boiled egg on some greens, then add sliced strawberries instead of tomatoes and creamy ricotta instead of pungent blue cheese for a gentler, breakfast-like touch. Drizzle on your favorite salad dressing.
6. WATERMELON & FETA
Toss cubed watermelon and a bit of minced red onion with a squeeze of fresh lemon juice, a glug of olive oil and a sprinkle of finely chopped fresh oregano. Crumble on some feta cheese and add salt and pepper to taste. It’s a fabulously refreshing and full-flavored way to get the day started.
7. HERBED EGG SALAD
This salad is a fun way to enjoy eggs for breakfast with a twist. Mash hard-boiled eggs with chopped fresh dill and chives, a bit of Dijon mustard and a small spoonful of light mayonnaise. Add salt and pepper to taste before spooning onto a piece of toast or a bed of arugula.
8. MANGO & BEAN
Rinsed and drained canned black beans, a minced green onion, diced mango and chopped cilantro are a winning combination. Drizzle with just enough olive oil to coat and spritz on some fresh lime juice. Season to taste with chili powder and salt. Eat as-is or up the salad factor and spoon into butter lettuce leaves for breakfast lettuce cups.
9. PEACH CAPRESE
A classic Caprese salad doesn’t make a bad breakfast if you like savory dishes in the morning, but if you’re looking for a sweet edge, use a sliced peach in place of the traditional tomato. Arrange pieces of ripe peach and fresh mozzarella on a plate, tucking in a few basil leaves here and there. Drizzle with balsamic vinegar and olive oil; sprinkle with salt. Black pepper is a surprisingly tasty addition if you’re so inclined.
10. PESTO PASTA
Is it breakfast? Is it lunch? Is it dinner? This pasta salad works around the clock. Toss cooked whole-wheat pasta with your favorite pesto. Crumble in cooked bacon and halved grape or cherry tomatoes. Bump it up with a poached egg on top if you want more protein.
11. SPINACH & BLUEBERRIES
Top a bowl of spinach or baby kale with a handful of fresh blueberries and a few dried blueberries, toss with your favorite vinaigrette, or simple olive oil and vinegar, crumble on some feta cheese and top with toasted sliced or slivered almonds. It’s antioxidant-ilicious.