A breakfast salad you can enjoy any time of day

If you know me in real life, you know that I’m not a salad fan. So it’s a bit of a surprise that this recipe is on this website, but there are a few reasons:

  1. This is not about me.
  2. It’s my husband’s breakfast and he’s already had colleagues ask for his salad dressing recipe, so I can give him this link to share 😉.
  3. The salad is very good when paired with meat and sweet potatoes or plantains (see below). I love it in combo with that, so this is a salad that I”ll actually eat.

So here’s the recipe…

Serves four for dinner (and it lasts my husband all week for breakfast)

Salad

Ingredients

  • Carrots, 2 lb bag, peeled and rinsed
  • A bunch of fresh spinach, thoroughly rinsed

Method

  • Shred the peeled carrots using a grater or a food processor (I use a processor)
  • Rough chop the spinach to where it’s easy to eat
  • Toss the carrots and spinach together if you’re going to eat the salad immediately. Otherwise, store in separate bowls and combine before you eat
  • Serve with the dressing below or your dressing of choice. About a tsp or two of the dressing should do

If you want to spice things up:

You can:

  • Make this a full meal by adding Animal or Plant Protein by tossing in chopped boiled eggs, cooked beans, or grilled meat or fish and some starchy veggies or whole grains. The image below has the salad with Nadia Lim’s Tandoori Chicken

Breakfast Salad with Tandoori Chicken and Roasted Sweet Potatoes - Team by EJ

  • Add crunch and some more healthy Fat by adding some whole or chopped nuts (cashews or almonds work great)
  • Add in a bit of sweetness with some raisins

Salad Dressing

Ingredients

  • 1 tbsp of vinegar (I use apple cider, rice, or balsamic vinegar)
  • 3 tbsp of olive oil
  • 1 tsp soy sauce*
  • 1 tsp maple syrup*

Method

  • Combine all the ingredients in a jar with a jar with a tight lid (a mason jar works really well)
  • Shake the jar really hard till the ingredients combine into a consistent liquid (emulsifies)
  • OR you can put them in a blender and blend then store.

I find that the dressing separates and I have to shake before use, so I just do

*The reason I use soy sauce and maple syrup is because it’s easier to make sure the dressing is fully mixed. The sugar and salt (see notes below on substitutions) tend to settle when you store in the fridge, and I find that the soy sauce and maple syrup works better:

  • You can substitute soy sauce with salt to taste
  • You can substitute maple syrup with the same amount of brown sugar