Salade de petit-déjeuner épinards, avocat et myrtilles
By: Agi Kaja
Commencez votre journée avec cette salade de petit-déjeuner salée et énergisante, composée de jeunes épinards frais, d'avocat crémeux et de myrtilles juteuses. Garnie de quinoa aux notes de noisette, de graines de courge croquantes et d'un œuf parfaitement frit, ce plat est à la fois nutritif et délicieux.
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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