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Summer Breakfast Salad

Low Protein (PKU), Gluten Free, Dairy Free and Low Fructose

Total Protein Count: 11 g Protein
6 Serves = 1.8 g Protein per serve

charlotte eats breakfast salad with egg

On charlotteats we make a healthy breakfast salad that can easily be adapted for the whole family. Full of fresh vegetables and optional protein, this salad was an instant hit in our house that everyone could enjoy. This is the perfect summer breakfast and beautifully combines your vegetables, protein and carbohydrates all in one dish. It’s the best way to start the day and is filling enough to last you straight through to lunch.

My husband and I added a soft-boiled egg on top of the vegetable mix to add protein. Charlotte enjoyed the salad without the quinoa or egg; however, the peas were there to add the amount of protein she needed. It’s super easy to adjust to your needs and dietary requirements.

Place any leftovers you have in a mason jar and it’s a perfect portable lunch. It lasted a couple of extra days in the fridge.

Ingredients:

1 x carrot
1 x green zucchini
3 x yellow zucchini (button squash)
1 x fennel bulb, thinly sliced
5 x radish, thinly sliced
1 cup / 120 g fresh or frozen peas (6 g protein) or 1/2 stack asparagus, steamed
handful mixed sprouts
1 cup / 100 g cooked quinoa (5 g protein)

Dressing:

1 1/2 tsp cumin
1 x lemon or 2 x lime, juice
1 Tbsp olive oil
salt & pepper, to taste

*Optional – For Protein Serve with:

1 x soft-boiled or poached egg
2 Tbsp dukkah

Procedure:

Thinly slice the carrot and zucchinis with a mandolin or vegetable peeler. In a large bowl, combine all sliced vegetables, sprouts and quinoa. Combine ingredients for dressing and pour over salad; mix well.

To serve, add a soft-boiled or poached egg on top and/or sprinkle with dukkah.

Notes:

– To reduce protein omit or reduce the amount of peas, quinoa, egg and dukkah.

charlotte eats breakfast salad

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