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Arugula, Asparagus and Avocado Breakfast Salad


Posted by on January 3, 2016 / 13 Comments

The best breakfasts are those loaded with greens – and what better way to get “all the greens” than with a breakfast salad.

Arugula, asparagus and avocado breakfast salad. A delicious and nutrient-dense way to start your day!

When I was 20 years old I lived in Heidelberg, Germany for several months. I enrolled in a study abroad program from Pepperdine University and chose Heidelberg for it’s centrally located position. You see, I had big plans. My “grand scheme” was to be in a different country every weekend…eating and traveling my way around Europe.

It worked. And in just a few short months (which whizzed by far too quickly), I visited over 16 countries! I fell in love with Tuscany, I ate my way through Paris, I became enamored with Belgium and I got kicked off the train by men with machine guns in Slovakia (oh yes! – and a story for another day!).

But even though the travel bug bit me hard, I did spend quite a bit of time in Germany as well, exploring, hiking and soaking it all in (and drinking far too much German beer, from a very, very large glass boot). *Note – this was pre-celiac days.

I also remember one particular weekend quite fondly, when a few of us students hopped on the train for a quick ride to Schwetzingen. Why the journey? Because the spargel festival was happening! And Schwetzingen is the spargel capital of the world!

Arugula, asparagus and avocado breakfast salad. A delicious and nutrient-dense way to start your day! Arugula, asparagus and avocado breakfast salad. A delicious and nutrient-dense way to start your day! Arugula, asparagus and avocado breakfast salad. A delicious and nutrient-dense way to start your day!

Spargel are asparagus (in German) – and during harvest season, they’re celebrated in crazy, all-get-out fashion. Festivals with dancing, drinking, eating and games dot the countryside. It’s like a mini Octoberfest – they even crown a “spargel queen!” And in that weekend I ate enough spargel to not want to eat spargel ever again (well, at least not for another 6 months).

But to this day, I seriously can’t buy asparagus without saying “spargel!” It’s funny how certain things stick. And before I move on to the recipe….can I just freak out a little bit because those adventures in Heidelberg were nearly 20 years ago?! Someone please slow down time.

Okay, the recipe, the recipe. This breakfast salad is a delicious and nutrient-dense way to start your day – lots of greens! It’s loaded with arugula, spargel! (sorry, I can’t help myself), microgreens and avocado. And for protein, it’s balanced with the most perfectly cooked, soft-boiled eggs along with sunflower seeds, for added crunch. With the lemon vinaigrette drizzled on top, this breakfast will have you feeling energized, alert and healthy. A great way to start your day – and a new year!

Enjoy!

Arugula, asparagus and avocado breakfast salad. A delicious and nutrient-dense way to start your day! Arugula, asparagus and avocado breakfast salad. A delicious and nutrient-dense way to start your day! Arugula, asparagus and avocado breakfast salad. A delicious and nutrient-dense way to start your day!

Arugula, Asparagus and Avocado Breakfast Salad
 
Prep time
Cook time
Total time
 
The best breakfasts are those loaded with greens - and what better way to get "all the greens" than with a breakfast salad.
Author:
Serves: 2
INGREDIENTS
  • 20-25 stalks asparagus (I used asparagus tips as they're thinner)
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 2 cups arugula
  • 1 cup microgreens
  • ½ avocado
  • 2 eggs
  • 2 tbsp sunflower seeds
Lemon Vinaigrette
  • 2 tbsp olive oil
  • 3 tsp lemon juice
  • ½ tsp, shallot, finely diced
  • ¼ tsp dijon mustard
  • salt and pepper, to taste
INSTRUCTIONS
  1. Wash and trim the asparagus. Cut into 1 to 1½ inch pieces.
  2. Heat the olive oil in a small pan on medium-high heat. Add the asparagus pieces, season with salt and pepper and cook for 2-4 minutes (depending on the thickness of your stalks). Set aside.
  3. Heat a small pot of water on high heat and bring to a boil. Reduce the heat to a gentle simmer and with a spoon, carefully add the eggs. Immediately set a timer for 6½ minutes for soft-boiled eggs (as you see pictured). If you'd like your eggs a little firmer, set your timer for 7 - 7½ minutes. Increase the heat until you reach a boil again.
  4. While the eggs are boiling, create an ice-water bath in a bowl.
  5. Make the lemon vinaigrette by whisking together all dressing ingredients in a small bowl, and set aside.
  6. When the eggs are done, remove them from the pot with your spoon and immediately submerge in the ice-water bath, to stop the cooking process.
  7. Assemble the salads by dividing up the arugula and microgreens between two bowls. Add the asparagus and sunflower seeds. Peel and slice the avocado, adding a ¼ avocado to each serving. Peel the eggs, slice in half and add to the salads. Drizzle the lemon vinaigrette on top.

Other recipe you might like:

Green Shakshuka with Shaved Brussels Sprouts and Spinach

Sweet Potato “Toast” with Avocado, Spinach, Prosciutto and Poached Egg

Green Smoothie Pancakes with Macerated Blueberries

  • Liz Stark

    Funny about spargel :) Love this savory breakfast combination!

  • Suzanne Walton Stanton

    Is the “g” hard or soft in “spargel?” I want to start yelling it out when I see asparagus, too. My mom, aunt, & I belt out, “Nevermore!” when it’s appropriate. We’re fine w/ folks thinking we’re whack-a-doodle. I made this salad last night w/ a combo of power greens & arugula. The vinaigrette is so easy to make & I think will be my go-to dressing for just about any salad. I didn’t include the egg since we had it for supper + I forgot the sunflower seeds. No matter. The Hubbs LOVED it (clean plate club); the pear / pomegranate crumble was a huge hit w/ him, too. Thanks for the winning recipes! :-D

    • Lol! The “g” is hard. And you have no idea how happy I am to have a fellow spargel-yeller! ;) So glad you’re loving the recipes…I’ve got lots more coming! xo

      • Suzanne Walton Stanton

        Thank you!!
        xo

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  • Don

    I made this for dinner on Friday for 8 and added Brown Rice and Salmon (that I brushed with the Lemon Vinaigrette before broiling). It was a HUGE hit. Everyone wants it again – so, thanks!

    • Don

      Oh and the eggs came out PERFECT! <3

      • That’s wonderful to hear Don and I love the addition of rice and salmon. A healthy and tasty dinner for sure! :)

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  • Shannon K.

    Following your recipe, I made the most beautiful, GORGEOUS, soft boiled eggs of my life. Holy macaroni, I’m going to make them that way forever now. Thank you! :)

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