Breakfast Salad



Recipe Information

Total Time: 

overnight; 15 minutes active



Salad for breakfast? Yes! Freshen up your breakfast routine with a hearty bowl, combining whole grains, vegetables and boiled eggs for a filling and satisfying start to your day. Buy a tub of prepared hummus and some boiled, peeled eggs and it takes only a few minutes to prepare.


  • 1/2 cup bulgur wheat
  • 1/2 cup hummus
  • 2 cups baby spinach
  • 1/2 avocado, sliced
  • 8 grape tomatoes, halved
  • 2 boiled eggs, peeled and quartered
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt


  1. The night before, place the bulgur in a heat safe storage tub or bowl. Bring 1¼ cups of water to a boil, then pour over the bulgur. Stir and cover. Refrigerate overnight. In the morning, if there is any excess water, drain the bulgur in a fine mesh sieve.
  2. In the morning, get two wide, low cereal or soup bowls. Spread ¼ cup of hummus in the bottom of each, divide the bulgur between the bowls, then sprinkle with spinach. Arrange the avocado, tomato halves and eggs on top.
  3. In a cup, mix the olive oil, lemon juice and salt. Drizzle over the bowls and serve.

Serving Suggestion

Serve with a glass of juice or your favorite morning beverage.

Nutritional Information

450 calories, 21 g. fat, 185 mg. cholesterol, 550 mg. sodium, 53 g. carbohydrate, 14 g. fiber, 17 g. protein