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Breakfast salad

Breakfast salad

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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
"A breakfast salad with made with kale, you can also use spinach, chard, or arugula in the summer. However, then the dressing should be added over the salad only at the end."
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
150 g
quinoa (cooked)
250 g
kale
2
eggs
½
lemon
150 g
halloumi
5 g
mint
5 g
parsley
½
avocado
½ tsp
nutritional yeast
40 g
olive oil
1 tsp
salt
3 g
pepper

Utensils

knife

  • Step 1/ 7

    Wash and spin the kale, remove the stalk and tear into bite-sized pieces.

    Wash and spin the kale, remove the stalk and tear into bite-sized pieces.

  • Step 2/ 7

    Mix olive oil with lemon juice, salt, pepper, and nutritional yeast flakes. Add the kale and knead everything with your hands.
    • 250 g kale
    • ½ lemon
    • ½ tsp nutritional yeast
    • 40 g olive oil
    • 1 tsp salt
    • 3 g pepper

    Mix olive oil with lemon juice, salt, pepper, and nutritional yeast flakes. Add the kale and knead everything with your hands.

  • Step 3/ 7

    Cut mint and parsley into strips. Cut avocado into slices.
    • 5 g mint
    • 5 g parsley
    • ½ avocado
    • knife

    Cut mint and parsley into strips. Cut avocado into slices.

  • Step 4/ 7

    Mix kale with quinoa and the herbs.
    • 150 g quinoa (cooked)

    Mix kale with quinoa and the herbs.

  • Step 5/ 7

    Fry halloumi and boiled eggs (7 min eggs) in the pan.
    • 2 eggs
    • 150 g halloumi

    Fry halloumi and boiled eggs (7 min eggs) in the pan.

  • Step 6/ 7

    Assemble salad with halloumi, egg and avocado!

    Assemble salad with halloumi, egg and avocado!

  • Step 7/ 7

    Have fun recreating this recipe :)

    Have fun recreating this recipe :)

  • Enjoy your meal!

    Breakfast salad

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