Downshiftology · by Lisa Bryan★ 5.0 (2)
Arugula, Asparagus and Avocado Breakfast Salad
NUTRITION · PER SERVING25M COOK
CAL 21%·PRO 28%
CARBS 16G15% OF CAL
9G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 37G77% OF CAL
6G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breakfast salad with asparagus, avocado, arugula, and a soft egg. A light but protein-rich start to the day.
mainamericansaladeggs🍲 stockpotdairy freegluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 22 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
- 1/2 avocado
- 2 eggs
- 2 tbsp sunflower seeds
- 2 tbsp olive oil
- 3 tsp lemon juice
- 1/2 tsp shallot (finely diced)
- 1/4 tsp dijon mustard
At a glance
PER SERVING · TIME 25M
CAL 21%·PRO 28%
CARBS 16G15% OF CAL
9G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 37G77% OF CAL
6G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 486mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 855mg
- Calcium
- 126mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 486MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.