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Mediterranean Breakfast Salad

Camille Styles
  • minutes
  • Serves 4

INGREDIENTS

10 cups

Arugula

1

Avocado, large

2 cups

Cherry tomatoes and/or heirloom tomatoes, wedges

1/2 cup

Herbs like mint and dill, mixed

1

Lemon

1/2

Seedless cucumber

4

Eggs

1 cup

Quinoa, cooked

1

Sea salt and freshly ground black pepper

1

Olive oil, extra virgin

1 cup

Blue diamond whole natural almonds, chopped