In times of corona lockdowns and the #staythefuckhome era some of you might eat a little more than usual, I do for sure. To avoid putting on 10 kg corona weight, I decided to join the hype train of intermittent fasting. I eat between 2pm and 10pm and the rest of the day there is just water and coffee.
Anyways, that means that I basically start my day with brunch. So today you’re gonna get a breakfast salad inspiration and recipe from me. I love, love, love salads and will show you my current favorite dressing. Serve with a few slices of toasted bread et voilà, perfect breakfast salad!
- 2-4 eggs
- 2 tbsp pine nuts roastet
- 80 g feta
- 2-3 handful of spinach
- 4 tomatoes
- 1/4 red onion
- 1 avocado
- 1-2 tbsp lemon olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp honey
- 1 tsp mustard tarragon, English or Dijon
Bring water to the boil and boil eggs in it for 5-6 minutes. Take them out and rinse them under cold water.
Roast pine nuts in a pan without oil.
Meanwhile mix all the ingredients for the dressing in a small bowl.
Peel the onion and cut into fine slivers.
Cut the tomatoes into wedges.
Separate avocado from skin and remove core, then cut into cubes.
Marinate tomatoes, avocado, spinach and onion with the dressing.
Divide the salad onto two plates.
Peel the eggs and lay them on top. Crumble the feta on top and garnish with pine nuts.
This post is also available in English!