Spinach, Avocado & Blueberry Breakfast Salad
By: Agi Kaja
Start your day with this savory power-breakfast salad featuring fresh baby spinach, creamy avocado, and juicy blueberries. Topped with nutty quinoa, crunchy pumpkin seeds, and a perfectly fried egg, this dish is both nutritious and delicious.
Recipe from Whole Food Earth®
Spinach, Avocado & Blueberry Breakfast Salad
Servings
2Prep Time
15 minutesStart your day with this savory power-breakfast salad featuring fresh baby spinach, creamy avocado, and juicy blueberries. Topped with nutty quinoa, crunchy pumpkin seeds, and a perfectly fried egg, this dish is both nutritious and delicious.
Ingredients
- 100 g baby spinach
- 1 ripe avocado, diced
- 80 g blueberries
- 150 g cooked quinoa, cooled
- 2 tbsp pumpkin seeds
- 20 g shaved hard cheese, such as parmesan or a vegetarian alternative
- 2
- 1 tbsp olive oil, for frying
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- Salt
- freshly ground black pepper
Directions
- Toss the spinach, avocado, blueberries, quinoa and pumpkin seeds together and divide between two plates.
- Whisk the dressing and drizzle over, then scatter with the shaved cheese.
- Heat the olive oil in a pan over a medium-high heat and fry the eggs to your liking. Slide one onto each salad, season and serve immediately.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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