Commencez votre journée avec cette salade de petit-déjeuner salée et énergisante, composée de jeunes épinards frais, d'avocat crémeux et de myrtilles juteuses. Garnie de quinoa aux notes de noisette, de graines de courge croquantes et d'un œuf parfaitement frit, ce plat est à la fois nutritif et délicieux.
Start your day with this savory power-breakfast salad featuring fresh baby spinach, creamy avocado, and juicy blueberries. Topped with nutty quinoa, crunchy pumpkin seeds, and a perfectly fried egg, this dish is both nutritious and delicious.Author:
Agi
Ingredients
100 g baby spinach
1 ripe avocado, diced
80 g blueberries
150 g cooked quinoa, cooled
2 tbsp pumpkin seeds
20 g shaved hard cheese, such as parmesan or a vegetarian alternative
2
1 tbsp olive oil, for frying
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
Salt
freshly ground black pepper
Directions
Toss the spinach, avocado, blueberries, quinoa and pumpkin seeds together and divide between two plates.
Whisk the dressing and drizzle over, then scatter with the shaved cheese.
Heat the olive oil in a pan over a medium-high heat and fry the eggs to your liking. Slide one onto each salad, season and serve immediately.
