While there are people who would NEVER eat salad for breakfast…but I personally love incorporating vegetables into breakfast, and salads are a great way to do that! Other perks of eating salad for breakfast:
- it’s easy to incorporate proteins other than eggs (for all you egg haters out there)
- you can add fruit to make for a sweet and savory dish!
- a salad buffet is a great way to serve a big brunch crowd (and your guests can customize their dish).
Now that I have you sold on breakfast salads…why not try my Breakfast Salad with Prosciutto which includes arugula, cucumbers, red onions, beef steak tomatoes, avocado (a healthy fat), raspberries, pineapple and prosciutto (be sure to read your ingredients if you are eating Whole30). To make this dish Whole30 compliant you’d have to add some eggs (hard boiled, scrambled, fried or poached), chicken or some other protein as prosciutto doesn’t qualify as a protein under the Whole30 meal template (prosciutto and bacon are deemed fun extras or fats, not protein, per Whole30 guidelines…learn more here.)
- 1 bag arugula
- 1 English cucumber, sliced
- ½ small red onion, sliced
- 2 beef steak tomatoes, sliced
- 2 avocados, sliced
- 1 cup of raspberries
- 1 cup diced pineapple
- 12 slices prosciutto
- 12 - 16 Oz protein of your choice (if eating Whole30)
- 2 lemons, cut into wedges
- Evenly divide the ingredients onto 4 plates.
- Enjoy!