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Breakfast Salad

A beautiful day starts with a beautiful breakfast πŸ³πŸ’š Love the Breakfast Salad from the #PlantParadox30 cookbook. I topped mine with some Avocado Deviled Eggs, a recipe from the original #PlantParadox cookbook! πŸ₯‘πŸ₯š


Ingredients:


2 Tbsp Breakfast Salad Dressing (recipe below)

1 cup roasted veggies (I used leftover Brussels and broccoli from the night before!)

1/2 cup broccoli slaw

1/2 avocado

1/4 mint leaves, roughly chopped

2 cups mixed greens


*Optional: Avocado Deviled Eggs to top


Breakfast Salad Dressing:


1/2 cup walnut oil

1/4 cup red wine vinegar

Juice of 1 lemon

Zest of 1 lemon

Zest of 1 orange

1 tsp Dijon mustard

1 tsp sea salt

1/4 tsp cumin


Place all ingredients in a jar and shake to combine.


For the salad:


1. In a large bowl, toss together the dressing, roasted veggies, broccoli slaw, and avocado.


2. In a separate bowl, combine mint leaves and mixed greens.


3. Scoop veggie mixture over mixed greens and serve!




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