Best Breakfast Brunch Salad Recipes

BREAKFAST SALAD

Breakfast Salad image

From the same trend that brought us avocado toast, the breakfasts served in Australian cafes often include bright vegetables arranged in eye-catching ways. Salad is definitely not part of the traditional American breakfast menu, but on a sunny morning the combination of chilled, crunchy greens; protein-rich cheese and eggs; and an eye-opening dressing is hugely appealing. This one was created at Carthage Must Be Destroyed, an airy (and slightly eccentric) Australian-style cafe hidden behind an unmarked entrance in Brooklyn. The chef and owner Amanda Bechara likes to leave the lettuce leaves whole to make it easier to eat with your fingers. (You can prepare the vegetables the day before, and skip marinating the feta if you must.) This would also make a lovely lunch.

Provided by Julia Moskin

Categories breakfast, brunch, lunch, salads and dressings, main course

Time 12h30m

Yield 2 servings

Number Of Ingredients 14

Ingredients

4 ounces feta cheese (not crumbled), preferably a creamy type made with some sheep's milk
1 garlic clove, smashed and peeled
1 dozen black or mixed peppercorns, coarsely cracked
Extra-virgin olive oil, preferably cold-pressed
2 large hearts romaine lettuce, outer leaves removed
2 lemons, halved
1 avocado, halved, pit removed
About 2 ounces sprouts, such as alfalfa, clover or rainbow
2 mini or Kirby cucumbers, cut into spears or sliced
2 or 3 hard-boiled eggs, at room temperature, peeled and halved
Flaky salt and coarsely ground black pepper
Extra-virgin olive oil
2 handfuls soft herbs, such as basil, chives, cilantro and mint
Sourdough toast, for serving (optional)

Steps:

A day before serving, marinate the cheese: Place feta in a small container with a tight-fitting lid. Add garlic clove and peppercorns. Pour in enough olive oil to just cover the cheese. Cover and refrigerate overnight.
Wash and crisp the lettuce: Fill a deep bowl with very cold water, hold the lettuce heart by the stem, dip it in and swish it gently to loosen any dirt. Lift out and let drain upside down. Repeat with the other heart. Cut off the white stem ends and gently unfurl each romaine heart onto a large plate. Use your fingers to fluff and separate the leaves, but try to keep the natural formation intact.
Squeeze half a lemon over each lettuce heart. Use a spoon to scoop chunks of avocado on top. Place tufts of sprouts among the romaine leaves. Place cucumber pieces and egg halves near the base of the lettuce. Add about 6 chunks of cheese.
Liberally sprinkle the plate with flaky salt and black pepper, then splash on plenty of olive oil, making sure to hit the egg, cheese and avocado. (You can use the oil used to marinate the feta, if you like.) Tuck the herb leaves in among the lettuce leaves or just sprinkle them over the top. Place the remaining lemon halves near the egg halves.
Serve with warm toast if you like. At the table, squeeze lemon over the salad and eat with a knife and fork, or with your hands.

Nutrition Facts : @context http, Calories 569, UnsaturatedFat 32 grams, Carbohydrate 35 grams, Fat 44 grams, Fiber 17 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 1666 milligrams, Sugar 8 grams

BREAKFAST BRUNCH SALAD

Breakfast Brunch Salad image

This is a wonderful addition to add to your breakfast menu. The orange and honey made a great dressing. You can always change out some of the fruits to suit your taste. This would be an easy one to keep the ingredients on hand and fix yourself a quick salad.

Provided by Sharon Whitley

Categories Other Breakfast

Time 15m

Number Of Ingredients 10

Ingredients

1 bag(s) prepared salad mix
1 c granola with raisins
1-2 bananas, sliced
1 c strawberries, sliced
1 c blueberries
1 c mandrarin orange slices
1 c toasted pacan halves
DRESSING
1 c honey
3/4 c orange juice

Steps:

1. Gently toss lettuce with fruits and nuts. Stir honey and orange juice together until well mixed. Drizzle on salad and serve.
2. Tip: lemon or pineapple juice on banana slices helps to keep them from turning brown.

BRUNCH FRUIT SALAD

Brunch Fruit Salad image

This appealing fruit salad is a lovely addition to breakfast, lunch or even supper. Light and refreshing, it's perfect alongside egg bakes, sausages and other hearty staples you find on breakfast buffets. -Millie Vickery, Lena, Illinois

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 can (20 ounces) pineapple chunks
2 large firm bananas, cut into 1/4-inch chunks
1 cup green grapes
1 can (15 ounces) mandarin oranges, drained
1 medium red apple, sliced
1 medium green apple, sliced
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup orange juice
1 tablespoon lemon juice

Steps:

Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes, oranges and apples in a large bowl; set aside. , In a small saucepan, combine sugar and cornstarch. Add the orange juice, lemon juice and reserved pineapple juice; stir until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix gently. Cover and refrigerate until serving.

Nutrition Facts : Calories 161 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.