{weekend recipe} Salad For Breakfast

Make this or something like this! Tomorrow morning or Sunday morning! PRONTO!

You see its been hotter than the surface of the sun here for the past two days: 100+ and humid. I know I know, its summer get over it! Well, I got over ‘it’ with this salad. Seriously.

The salad came together because I read on my go-to resource for all things chickens, Backyard Chickens, that to help cool off your hens you can serve them watermelon. (Oh yeah, that. Yup, we added 3 hens to add to our Townhome/Urban Homestead 3 weeks ago today- more on that journey soon!) So I ran across the street to my local chain grocery store, Hannaford, and grabbed a Californian watermelon. (Yup, thats right. Its all about balance & reason for me: I eat ‘mostly’ local but will grab that Californian watermelon or a Wendy frosty when needed or desired.)

I was chopping the watermelon (which was surprisingly really tasty) and and the first local Japanese cucumbers of the season from Kilpatrick Family Farm, and I said in my head: “I’m hot, I WANT SOME TOO!” Yep, I yell at myself. I’m that crazy person you see in the car next to you.

Anyways, I digress. I fed the ladies a small helping of watermelon & cucumbers (they loved it!) and I grabbed some spring greens & things, like hakurei turnips and arugula and started chopping. In addition, I grabbed some of our breakfast frittata, made with only some salt & pepper and KFF’s spicy micro mix and chopped that too! I then ran in my backyard to my mini-mint patch and snagged a handful of leaves. I was on a roll!

Pearl, Alice & Lucy (L-R) chowing down on Watermelon & Cucumber Salad

Now, by all means this isn’t a recipe per se, but an inspirational culinary idea. I’m sure many of you have similar salad recipes or have seen one on Pinterest or other blog. You can substitute where ever you need to. Basically this salad-for-breakfast recipe is just a starting place. What I do love about this salad is the balance of strong flavors: sweetness of the watermelon, spicy/bitterness of the arugula & turnips, a dash of sea salt and the fresh mint. Also you will noticed that didn’t add any “dressing”, just a drizzle of good quality olive oil. Its all it needed. Trust me.

I loved this so much that I’m bringing it to a high school graduation brunch on Sunday morning.

Breakfast Salad

{serves two or one very hungry person(s)}

2-3 slices of frittata, sliced into cubes (or maybe 2 scrambled eggs or some tempeh or seasoned tofu, all cubed.)
2 cups watermelon, cubed
1 small pickling cucumber, cubed, skin on
3 large Hakurei turnips, matchstick
3 cups of Arugula
1/8 cup of mint, chopped thin
S & P to taste
a drizzle of olive oil

*Optional: a few slices of bacon made into crumbles or a radish or a small handful of sunflower seeds.

Chop all the ingredients and place it all on the bed of Arugula. Sprinkle sea salt and pepper and drizzle the olive oil. Dig-in and enjoy. Its an amazing flavor explosion of minty, spicy, sweet goodness. Serious YUM.

9 Comments Add yours

  1. I make a watermelon, mint salad but I add Feta and to the olive oil a little of balsamic vinegar.

  2. great idea to use frittata to make it breakfast-y rather than plain old hard boiled eggs. Sounds delicious!!!

  3. Dianna says:

    Did I just hear you say that you prepare salad for your chickens? Haha, you are that crazy person in the car next to me.

    1. Christina says:

      🐤🐤🐤why yes, I am that crazy. Ha!

      1. Allison says:

        We gave them a water, herb and greens bath, so don’t feel bad:).

  4. tigress says:

    I want to be one of your chickens!

  5. spr01nk says:

    Love veggies for breakfast! I am so making this! I loved feeding chickens veggies. They are so freaking cute.

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