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Summer breakfast salad

Summer breakfast salad
4 May 2017 Haidee Harvey-Brown
In Recipes

A fresh light salad for breakfast…..well why not?!

Getting in a nutritious breakfast, full of those essential fats and protein that fuel our metabolism, keep us fuller for longer, and energy levels up can be tricky, but moving away from typical ‘breakfast foods’ and playing around with more savoury options (which by the way also work great as a tasty brunch or lunch!) and shaking things up can do wonders for how you feel and perform over the rest of the day!

Start out right with my quick recipe of an egg and chicken breakfast salad! You can also prep this ahead of time, and for a couple of servings at a time so the ‘morning rush’ excuse need not apply here 😉

Zesty lemon, fresh coriander, and creamy avocado work together perfectly to bring this together… me! This could totally be your new go to for the warmer months ahead!  

Note: I’ve added one of my absolute favourite ingredients here; sauerkraut (I believe eating probiotic rich foods like this to be one of the easiest and best ways we can add extra support to our overall health) but if you do not have  it to hand you could always add some shredded kale, cabbage, or carrot it it’s place, it just won’t have the same zingy flavour or health benefits.


Ingredients (Serves 2)

  • 1 large chicken breast – cooked & shredded
  • 4 boiled eggs – peeled & each roughly chopped into 8 pieces
  • Small handful coriander
  • 1 avocado cut into 1″ pieces
  • 1/2 lemon
  • 2 tomatoes – chopped same size as eggs
  • 4 tbsp sauerkraut
  • Salt & pepper to taste


Super simple method;

Mix everything together and plate up for you and another or save a serving for the next day! As it doesn’t use any lettuce it actually holds up well in the fridge for a couple of days, with the lemon preventing the avocado from browning too.

That’s it! You really don’t need any extra condiments, oil, or sauces (although you could add a drizzle of your fav such as olive or avo oil of course) as the lemon, vinegar from the sauerkraut, and avocado coat all the ingredients well.

*When using chicken like this I usually poach it in either water or coconut milk for 10-15mins as this ensures it doesn’t dry out as it sometimes does when roasting.

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