Easter Holiday Spring Breakfast Salad
Easter Holiday Spring Breakfast Salad recipe idea. A healthy easy bowl of salad for brunch with egg and sautéed asparagus with a dressing.
- Prep Time: 20 min
- Cook Time: 6 min
- Total Time: 26-30 min
- Yield: 4 1x
- Category: Side dish or brunch or breakfast
- Method: Stove top No Bake
Ingredients
Scale
- 1 bag or enough for 4 servings, Mixed fresh red and green leaf lettuce
- 1/2 cup of sliced Green olives
- 4 soft boiled eggs
- 1 cup of sliced cherry tomatoes
- 200 g of thin sliced mozzarella cheese
- 6 asparagus
- olive oil or balsamic vinegar
Instructions
- Wash all the ingredients such as the lettuce and asparagus and tomatoes.
- Sauté the asparagus in a little butter for a few minutes until slightly tender. Cut into three per stalk.
- Boil the eggs in a pot of water for 4-5 minutes for a soft yolk. (see how to boil eggs for breakfast for times needed) Once done pour the hot water out of the pot and add in some tap water to cool off the eggs. Shelling them as soon as you are able to.
- Slice cheese into strips, cut the olives into slices. Slice the tomatoes and get ready to plate.
- Add the lettuce, on plates, toss the olives and tomatoes over the lettuce. add the soft boiled egg sliced in half and the cooked sautéed asparagus with strips of cheese. Drizzle the simple olive oil or balsamic vinegar over the salad and serve.
Notes
- Use feta cheese or any cheese of choice
- poach or boil the eggs
- dressing can be simple