Print

Spring Breakfast Salad

Loaded with spring vegetables and topped with over-easy eggs, this paleo, gluten-free Spring Breakfast Salad is an easy and delicious way to start your day with more veggies!

5 from 1 reviews

Loaded with spring vegetables and topped with over-easy eggs, this paleo, gluten-free Spring Breakfast Salad is an easy and delicious way to start your day with more veggies!

Ingredients

Scale
  • 1 cup diced sweet potatoes
  • 3/4 cup diced radishes
  • 1 cup asparagus spears
  • 1/2 cup frozen peas, steamed
  • 3 strips bacon, cooked and chopped
  • 4 cups mixed leafy greens
  • avocado slices
  • 2 eggs

Instructions

Place sweet potatoes and radishes on a foil lined baking sheet and roast at 400 degrees for 10 minutes. 
Stir, add asparagus and roast for 10 minutes more. 
Fry two eggs, leaving yolk runny. 
Divide lettuce between two bowls. Top each with sweet potatoes and radishes, steamed peas, bacon, avocado and a fried egg! 
Serve warm.

Notes


Learn how food affects your body.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!