Whole30, Paleo, and vegan optional…
Salad for breakfast? Oh yes. One of the best possible things you can do for your health (which happens to be really easy) is to eat more colorful fruits and vegetables, especially dark leafy greens and berries. My Baby Kale Berry Breakfast Salad is a nutritional powerhouse to give you everything you need for a healthy morning boost.
This salad has a little bit of everything. It’s got so many satisfying textures—crisp kale and fresh berries, creamy avocado and eggs, crunchy sunflower seeds—all coming together with sweet and savory flavors that will make you swoon.
Funny story—just last night when I was hanging out with my girls, one of them mentioned how weird it was that her mother-in-law liked to put eggs on salad! Hah! I was like, “Um, I do too…” but I’m not ashamed! They add a major nutritional boost to what is already a really healthy batch of ingredients in this dish.
You can obviously leave the eggs off if you’re vegan, just add extra sunflower seeds and even some walnuts or pecans and you’ll be a happy camper. This Baby Kale Berry Breakfast salad will become a new favorite no matter what your dietary preferences are… healthy breakfast for all!
This salad is perfect for anyone doing the Whole30 diet or transitioning to more of a Paleo approach to eating. I know when I was doing that I found it hard to ditch grains in the morning, but with this delicious salad, you won’t miss them one bit.
Eggs are nature’s multivitamin, and when hardboiled they really take on whatever flavors you combine them with, in this case, some olive oil, lemon juice, and sea salt give everything in this salad a bit of savory tang. It took me a really long time to incorporate more eggs into my diet, with some trial and error of what I liked. But now that I’ve gotten more into eating eggs, I notice a real difference in my hunger and energy levels when I eat them.
One major nutritional stipulation I have about eggs is buying them from free-range or pasture-raised hens. Hens raised on pasture have been found to assimilate more nutrients than conventionally raised hens fed a grain-based diet (which includes antibiotics to fatten them up and prevent the spread of disease in their tightly packed pens). That means free-range eggs can have higher levels of vitamins A, E, and omega-3 fatty acids, among other beneficial nutrients.
The grossest part of all… conventionally raised chickens are sometimes fed parts of other chickens, plastic, candy, and animal waste. It makes sense that eggs from chickens like that would not have as much to offer as eggs from chickens who were able to roam, eating different plants, seeds, worms, and insects that meet their species’ needs.
Now, I want to express my love for berries. As the warmer months draw closer you can count on seeing me use them in lots of recipes. Their natural sweetness, low-glycemic index, and nutrient density make them my favorite kind of fruit. Berries are a wonderful source of antioxidants so they help your body overcome the assaults of modern life, like toxins and stress, that can age you more quickly. I feel like they give this salad the breakfasty vibe, though you can definitely eat it any time of day.
For me, the cherry on top of this already delicious Baby Kale Berry Breakfast Salad is creamy avocado. It adds some healthy monounsaturated fats and also contains vitamins A, E, and K, and lots of potassium. I love the way avocado pairs with berries and other fruits, adding some nice balance to tart and tangy flavors.
Another perk of this recipe is that it’s super easy to make and easy to throw together and take to work or send out the door with your lovey.
You need to make your hard boiled eggs first. After many times of making them and getting totally annoyed with peeling them, I found this post on The Pioneer Woman blog, for Easy-to-Peel Eggs—and they really are! This method has changed my hardboiled-eggs-world and now I can make them easily and eat them frequently. You only need two to three eggs for a single serving of this Baby Kale Berry Breakfast Salad but I suggest hard boiling a whole bunch more, so you can make several of these throughout the week.
Once you’ve got your eggs boiled, cooled, and peeled, lay your baby kale in a bowl and massage it with olive oil and lemon juice. Then, add a little sea salt to taste and top with your berries, avocado, sunflower seeds, optional nuts, and eggs. It’s that easy…and you now have an amazing, colorful, nutritious breakfast that will keep you feeling good all day long. Yay!
If you’re planning a springtime brunch I’d highly recommend making one big bowl of this, alongside my Coconut Flour Blueberry Skillet Bread and Sparkling Watermelon Electrolyte Water—you’ll have a beautiful, colorful spread with lots of bright flavors. Leave me a comment and let me know if you try it!Print
A super easy and really nutritious Paleo and Whole30 breakfast, full of protein, healthy fats, fiber, and lots of antioxidants. Easy to make vegan too!
- 2-3 handfuls baby kale
- 1 teaspoon extra virgin olive oil
- juice of 1/2 a lemon
- sea salt to taste
- 1/3 cup fresh blackberries
- 6 fresh strawberries, sliced
- 1/2 avocado, cubed
- 1 tablespoon raw, unsalted sunflower seeds
- 2-3 hard boiled free-range eggs, sliced
- optional: 2 tablespoons chopped raw walnuts or pecans
- Layer baby kale in a bowl, drizzle with olive oil and lemon juice, and massage well. Sprinkle with sea salt.
- Add berries, avocado, sunflower seeds, *nuts if using, and eggs.
- Dig in!
If not using eggs I highly recommend adding extra nuts and seeds to increase the protein content.
Nutrition info is for a salad with 2 eggs and no nuts.
- Serving Size: 1 salad
- Calories: 496
- Sugar: 9g
- Fat: 37g
- Carbohydrates: 23g
- Protein: 24g