Salmon & Avocado Breakfast Salad {Paleo, Whole30}

This dish falls into the category of “if it was on a restaurant menu, it would probably make me a regular.”  Luckily, I don’t have to venture out to find this, which is a mighty good thing since we’re currently sitting on about 20″ of snow.  Despite the snow, I was in the mood for something lighter than this smoked salmon and avocado scramble over sweet potato breakfast hash.  Now on day 9 of Whole30, I feel like I’ve been eating a lot of heavy foods, and am beginning to tire of them. And that is how this beautiful breakfast salad was born!

Seriously though, how am I just now discovering breakfast salads?  The colors alone tip you off that this is a more nutritious way to start your day than toast and eggs.  But it’s also much more satisfying.  The lightly dressed greens provide the perfect tangy crunch, complimenting the warm scrambled eggs, salty smoked salmon and buttery avocado.  And you’ll feel great starting your day with a hearty portion of protein, healthy fats, vitamins and minerals.

Until I start my own restaurant, this will be on the menu in the Messy Kitchen!

Salmon & Avocado Breakfast Salad

A Messy Kitchen Original

Ingredients:

• 2 cups kale mixed greens blend
• 1 tsp olive oil
• 1/2 tsp apple cider vinegar
• Juice of 1/4 lemon
• 1 Tbsp light coconut milk
• Garlic powder, salt and pepper to taste
• 2 large eggs, whisked
• 1 tsp coconut oil
• 2-3 oz smoked salmon
• 1 tsp capers
• 1/4 avocado, thinly sliced

How to:

1. In a small ramekin, mix the dressing ingredients (olive oil through salt and pepper).  Toss with the kale blend and set aside on a plate.
2. Heat coconut oil in a medium skillet.  Add eggs and scramble to desired doneness.  Place on top of kale blend.
3. Add smoked salmon to the pan and cook for about 30 seconds on each side.  Place on top of the eggs.
4. Top salad with avocado and capers.

Serves 1

Johanna