prep time: 10 minutes (not including time to make the croutons, soft-boiled egg, or dressing)
•
yield: 1 serving
prep time: 10 minutes (not including time to make the croutons, soft-boiled egg, or dressing)
•
yield: 1 serving
I adore a breakfast salad. The soft-boiled egg, crispy pork belly croutons, and creamy avocado make a tasty meal for breaking your fast!
2 cups arugula
1 tablespoon chopped purple cabbage
2 tablespoons Crispy Pork Belly Croutons ( see here )
1 soft-boiled egg ( see here )
¼ avocado, sliced
2 cherry or grape tomatoes, quartered
2 tablespoons Onion-Infused Dressing ( see here ), Dairy-Free Ranch Dressing ( see here ), or keto dressing of choice (pages 115 to 121)
Fine sea salt and fresh ground black pepper
Place the arugula and cabbage in a salad bowl. Top with the pork belly croutons, soft-boiled egg, avocado slices, and tomato quarters. Drizzle with the salad dressing and sprinkle with salt and fresh ground pepper.
tip: This recipe calls for just one-quarter of an avocado. If you are wondering what to do with the rest of the avocado, try freezing it! All you have to do is sprinkle the peeled avocado with some lemon juice, wrap it tightly in plastic wrap, and place it in the freezer. You’ll be amazed at how bright green the frozen avocado is, even after peeling. You can also freeze whole, unpeeled avocados. When I find myself purchasing too many avocados at once, usually because they’re on sale, I pop them in the freezer. Both peeled and unpeeled avocado will keep in the freezer for up to 1 month. When you are ready to consume the frozen avocado, just remove it from the freezer and allow it to thaw.
