This paleo spring breakfast salad recipe uses fresh mixed greens and vegetables, and is topped with an over easy egg that can be used as dressing! Recipe courtesy Lindsay of The Lean Green Bean.
Active time: 20 minutes
1medium sweet potato
2 tspolive oil
10stalks asparagus, ends trimmed
1/2 cfresh or frozen green peas
2Davidson's Safest Choice® pasteurized egg(s)
4 cmixed greens
1 1/2medium avocados, sliced
Chop sweet potato and radishes into cubes, place on foil lined baking sheet, drizzle with oil, sprinkle with cinnamon, and stir until well coated.
Place in 400°F oven; stir every 5 minutes.
Place asparagus and bacon on another baking sheet. After potatoes have cooked for 10 minutes, place asparagus and bacon in the oven. Cook an additional 10 minutes or until all veggies are cooked adequately.
Meanwhile, cook peas according to package directions.
Heat greased skillet over medium heat. Crack eggs and let cook 2 minutes; flip once and cook until yolk reaches desired degree of doneness.
Chop bacon. Assemble salads by placing mixed greens in center of plate and heaping asparagus, sweet potatoes, bacon, peas, and avocado slices evenly around edge of plate; top with eggs in center.
Add a favorite salad dressing if desired. Or pierce the yolk and toss salad to coat.
Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).
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