Healthy meal prep: breakfast salads

Try these recipes in lieu of a morning green juice.

Fit bodies know that planning out meals in advance is one of the keys to success in achieving fitness goals. That’s why we created our healthy meal prep lunch series. Now, we’re starting the New Year off right by making breakfast easier than ever.

If you’ve never had a breakfast salad, you’re missing out,” says New York City-based recipe developer Julia Gartland. “They’re so simple, nourishing, and have endless possibilities since you can use whatever greens you have on hand.” Plus, salads are also delicious with alternative bases such as chickpeas and quinoa.

Click here to see more from our meal prep series.


Shop for the ingredients and allow two hours to cook. VIEW THE SHOPPING LIST HERE.
Prepare ¾ cup quinoa (yields 2 cups cooked) and toast ½ cup once cooked.

Supreme the citrus.



Supremed citrus is great for a plain snack or added to salads. The simple, three-step technique removes the bitter and tough compounds in the citrus, improves the texture, and gives it an added sweetness.

  1. Slice one-inch off of the top and bottom of the fruit. Set one cut side up and slice lengthwise between the flesh and peel, following the fruit's contour while removing the peel and pith (white parts).

  2. Hold fruit over a bowl and slice lengthwise between each segment and the membrane until you have removed all segments.

  3. Squeeze the juice from the membrane into the bowl then discard.


Assemble all of the breakfasts. BACK TO MENU

Recipe development, food styling & photography by Julia Gartland