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Healthy Breakfast Salad

  • Author: Michelle
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free



For the basil dressing

  • 1 cup basil
  • 1 clove garlic
  • 1/3 cup avocado oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the salad

  • 1 small white sweet potato
  • 1 tbsp avocado oil
  • 1/4 tsp salt
  • 4 cups arugula
  • 8 oz bacon, cooked and chopped
  • 1 avocado, sliced
  • 1/2 cup mixed berries, blackberries and blueberries


  1. Prepare the dressing by combining the ingredients in a high-speed blender and blend until smooth. Sed aside.
  2. Preheat the oven to 400 F and line a large baking sheet with parchment paper. Roughly chop the sweet potato and top with avocado oil and salt. Bake in the preheated oven for 25-30 minutes or until softened and crisp. Set aside.
  3. Assemble the salads by dividing the arugula between two bowls and topping with bacon, sweet potato, berries, avocado, and the dressing. Serve fresh.


All nutritional facts are estimated and will vary.

  • Prep Time: 15
  • Category: Breakfast


  • Serving Size: 1 serving
  • Calories: 738
  • Fat: 62.5g
  • Carbohydrates: 29g
  • Fiber: 8.5g
  • Protein: 18.3g

Keywords: breakfast salad