What’s For Breakfast? – Breakfast Basil Salad


BreakfastSalad2I love my Hot & Cold Salads. I’m bordering on being obsessed with them. Fortunately for me, it’s mostly socially acceptable to obsess over salads. While that may be a bit weird for a breakfast food (trust me, no one calls me “normal”), I won’t be reported to a psychologist for “questionable behavior” just because I really really like my Hot & Cold Salads. Although, that would be quite amusing!

But not every breakfast salad I make is a Hot & Cold Salad. Sometimes I am in the mood for my carrots to be crispy. Sometimes I want my green onions to have a sharp flavor. And let’s be honest, sometimes I just don’t feel like eating hot food! Like when I put in an 8-mile run for my morning run (as I did this morning), maybe I don’t want any portion of my food to be hot. When I’m in the mood for a good old-fashioned cold salad, I’ve got plenty of resources to turn to! As I did this morning.

What I did, and what you’ll need:

  • 4 bunches fresh Basil, chopped
  • Arugula (or fresh salad greens)
  • Green Onions, about 2 cups, chopped (4 handfuls)
  • 1 large ripe Avocado, chopped
  • 1 medium Cucumber, sliced
  • 2 medium carrots, sliced
  • 12 oz smoked turkey, chopped (or some other mild flavored cold-cut)
  • 3 tablespoons Extra Virgin Olive Oil

Serves 2; Prep time: 15 minutes

This is a very simple recipe, and the flavors of the individual parts come out very nicely! In your mixing bowl, put the arugula or salad greens that you’re going to use. I like the arugula that I get because it’s one of the few salad greens that I can find which come as a “wild” green, commercially bought. I prefer things that are as close to natural as I can get them, and “wild” seems closer to natural than “organic” – where “organic” is closer than conventionally grown.

In the mixing bowl, add the cucumber, avocado, and green onions, and give a quick mix. Next add the turkey, and last add the basil. Now drizzle the olive oil over the top, hitting the basil first and seeping down in to the turkey and then the rest of the salad mix. Finally add the carrots on top of that, and mix thoroughly.

Now serve in two individual bowls. Take your time eating this – the mixed flavors of the fresh basil and the olive oil should really take over and give a smooth, but strong basil taste to everything in the dish. The turkey will pick the flavor up beautifully, while the avocado will carry it’s own flavor, subtly improving the satisfaction of each bite!

For more “What’s For Dinner?” and “What’s For Breakfast?” posts, keep tuned to urbanpaleochef.com daily! If you have questions, comments, or any requests, please post in on the comments board!


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