Big breakfast salad
Start your day right with a big breakfast salad bursting with fresh flavors. A colorful blend of ingredients will awaken your taste buds and keep you energized.
Ingredients:
- 1 small avocado
- 6 Tbsp. fresh lemon juice (from 3 lemons)
- 1 cup packed fresh basil leaves
- 2 Tbsp. olive oil
- 2 cloves garlic
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 lb. baby potatoes, quartered
- 1 Tbsp. everything bagel seasoning
- 4 Tbsp. olive oil, divided
- 2 everything bagels, sliced into 1/4-in.-thick rounds
- 1/2 tsp. kosher salt, plus more for eggs
- 4 large eggs
- Freshly ground black pepper
- 1 5-oz. pkg. mixed greens
- 2 Persian cucumbers, chopped
- 10 oz. cherry tomatoes, halved
Instructions:
- Combine dressing ingredients in a blender and blend until well mixed; refrigerate until needed.
- Preheat the oven to 425°F. Mix potatoes, seasonings, and 2 tablespoons of oil on a baking sheet. Bake, stirring halfway through, until they are crispy, for about 25 to 30 minutes.
- Coat bagel rounds with salt and the remaining 2 tablespoons of oil. Arrange in a single layer on a baking sheet. Bake, turning over halfway through, until they turn golden, in approximately 10 to 15 minutes. Then, break them into pieces.
- Boil a small pot of water. Add the eggs and let them cook for around 6 minutes on low heat. Transfer the eggs to a bowl of ice water to quickly cool down. Once cooled, peel and cut the eggs in half, then sprinkle with salt and pepper.
- Place the greens on a platter. Add cucumbers, tomatoes, eggs, potatoes, and bagel chips on top. Serve with the prepared dressing.
Summary:
- Calories: 515 kcal
- Fat: 50 g
- Protein: 5 g
- Carbs: 22 g
- Potassium: 928 mg
- Magnesium: 67 mg