Breakfast Salad
Paris Klees
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The breakfast salad... it has become the dish of envy and confusion amongst my friends and family. My husband and I love a breakfast salad and have one every day. We didn't think anything of it until we went on our annual trip with our friends, and it split the room. Some were so confused about why you would have a salad for breakfast, while others loved the idea! We quickly converted everyone to love the breakfast salad.
We have a breakfast salad, no matter what else is on the menu for the day. It goes great with a simple eggs and potatoes breakfast, a more indulgent biscuits and gravy, or my favorite eggs with the breakfast salad ON the toast! I have learned recently that I love an edible fork... toast, chips, anything I can put veggies on and get a little crunch, I am in!
We typically have a big salad in the fridge for the week that we can pull from to make our lives easier. This salad changes all the time depending on what we have in the house, but my all time favorite ingredients for the breakfast salad are below. Feel free to customize to your heart's desire depending on your cravings or what you have in your fridge.
Breakfast Salad
Yield: 10 Servings | Prep Time: 30 mins
Cook Time: 0 mins | Total Time: 30 mins
Regardless of your allergies or dietary restrictions, we're committed to helping you enjoy our recipes. This recipe is already gluten-free and dairy-free, and we’ve also included a vegan and low FODMAP variation.
If you like this recipe but don’t have allergies, you can swap all gluten free and dairy free ingredients for non-allergen items.
One Dish, 4 Allergy-Friendly Ways
GLUTEN FREE - DAIRY FREE RECIPE
Big Ass Breakfast Salad Ingredients:
These portions are for a big salad to be enjoyed for a few days or throughout the week.
- 2 heads of romaine lettuce
- 1/2 green cabbage
- 1 cup peas
- 3 - 4 Persian cucumbers
Green Goddess Dressing Ingredients:
This is my version of the genius Teri's dressing in the nocrumbsleft cookbook. If you have the time to shop for all the ingredients, I recommend using hers. It is insanely delicious!
- 1 cup mayo
- 1/4 cup avocado oil (or your oil of choice)
- 1/2 - 1 cup basil
- 1/4 cup parsley (can be swapped for cilantro and just as delicious)
- 3 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tbsp garlic
- salt and pepper
GLUTEN FREE - DAIRY FREE - LOW FODMAP RECIPE
Big Ass Breakfast Salad Ingredients:
These portions are for a big salad to be enjoyed for a few days or throughout the week.
- 2 heads of romaine lettuce
- 1/2 green cabbage
- 1 cup peas
- 3 - 4 Persian cucumbers
Green Goddess Dressing Ingredients:
This is my version of the genius Teri's dressing in the nocrumbsleft cookbook. If you have the time to shop for all the ingredients, I recommend using hers. It is insanely delicious!
- 1 cup mayo
- 1/4 cup avocado oil (or your oil of choice)
- 1/2 - 1 cup basil
- 1/4 cup parsley (can be swapped for cilantro and just as delicious)
- 3 tbsp lemon juice
- 2 tbsp red wine vinegar
- salt and pepper
GLUTEN FREE - DAIRY FREE - VEGAN RECIPE
Big Ass Breakfast Salad Ingredients:
These portions are for a big salad to be enjoyed for a few days or throughout the week.
- 2 heads of romaine lettuce
- 1/2 green cabbage
- 1 cup peas
- 3 - 4 Persian cucumbers
Green Goddess Dressing Ingredients:
This is my version of the genius Teri's dressing in the nocrumbsleft cookbook. If you have the time to shop for all the ingredients, I recommend using hers. It is insanely delicious!
- 1 cup vegan mayo
- 1/4 cup avocado oil (or your oil of choice)
- 1/2 - 1 cup basil
- 1/4 cup parsley (can be swapped for cilantro and just as delicious)
- 3 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tbsp garlic
- salt and pepper
GLUTEN FREE - DAIRY FREE - LOW FODMAP - VEGAN RECIPE
Big Ass Breakfast Salad Ingredients:
These portions are for a big salad to be enjoyed for a few days or throughout the week.
- 2 heads of romaine lettuce
- 1/2 green cabbage
- 1 cup peas
- 3 - 4 Persian cucumbers
Green Goddess Dressing Ingredients:
This is my version of the genius Teri's dressing in the nocrumbsleft cookbook. If you have the time to shop for all the ingredients, I recommend using hers. It is insanely delicious!
- 1 cup vegan mayo
- 1/4 cup avocado oil (or your oil of choice)
- 1/2 - 1 cup basil
- 1/4 cup parsley (can be swapped for cilantro and just as delicious)
- 3 tbsp lemon juice
- 2 tbsp red wine vinegar
- salt and pepper
INSTRUCTIONS:
Salad Instructions:
- Wash your veggies in a solution of water and vinegar.
- Dry your veggies. I lay them out on the counter to air dry for a bit and then use a towel to get the rest of the moisture out. If you have a salad spinner, that is even better!
- Chop your lettuce, cabbage, and cucumbers to your desired size. I am a little weirdo and like my salad ingredients to all be the same size, so if I am using peas, I chop all of my other ingredients to be smaller sizes to match, instead of strips, for example.
- Add your chopped veggies to a big bowl or container of choice and add the peas on top.
Dressing Instructions:
- Add all ingredients to a blender or a container using an immersion blender.
- Blend until combined, taste, and adjust as desired.
Putting the Recipe Together:
- We keep our salad in a container in the fridge to use throughout the week, with the dressing in a separate container.
- If you are using the entire salad at one time you can add the dressing and toss until well combined.
- Enjoy!
We hope you enjoy this recipe as much as we do. Comment below what you paired this dish with.
