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Make-Ahead Vegetarian Breakfast Salad with Eggs

Make-Ahead Vegetarian Breakfast Salad with Eggs
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Prep Time: 12 min Serves: 1
Cooking Time: 5 min Yield: 2.5 cups
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Salad for breakfast? Yes! Think of this as a deconstructed, fresh veggie omelette. Recipe courtesy of Jackie Newgent, RDN.

Ingredients

Directions

1. Whisk together the lemon juice and oil in a serving bowl. In order, top with the avocado, tomatoes, onion, and arugula. Do NOT toss to combine. Cover and chill overnight.

2. In the morning, toss the salad to combine. Sprinkle with the salt.

3. Spritz a large (PFOA-free) nonstick skillet with organic cooking spray and heat over medium. Add the eggs and cook until sunny-side-up or desired doneness, about 4 to 5 minutes.

4. Place the eggs on the salad. (Alternatively top the salad with sliced hard-boiled eggs.) Sprinkle with the black pepper.

Photo credit: Jackie Newgent, RDN.

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