Are you a sweet or salty type when it comes to breakfast? Without fail, I choose sweet. Sweet as in yogurt, fruit, granola. Toast with PB&J and sliced banana. Brunch, however, is another story. You’ll never catch me ordering pancakes or waffles in a restaurant. Brunch is for savoury dishes in my book (i.e., runny eggs and potatoes).
That said, I do like the idea of incorporating vegetables into breakfast. Most often, my smoothies include at least one type of greens and I often sneak other vegetables into it. I got inspiration for this breakfast salad from a book I read while preparing for a microgreens workshop I gave a few months ago. The combination of the mashed banana, grated apple and lemon juice make for a surprising sweet & sour taste, while the grated carrot and soaked sunflower seeds add a pleasant crunch. You can substitute the carrot with a beet for another delicious version.
Sweet & Sour Breakfast Salad (serves 1)
- 1 small banana
- 1 small apple
- 1 medium carrot
- 1/2 lemon, juiced (or more according to taste)
- 2 tbsp sunflower seeds
- 1/4 avocado, thinly sliced
- Drizzle flaxseed oil
- Pinch of fleur de sel / coarse salt
Soak the sunflower seeds in water overnight. If you didn’t get the chance to do that the night before, soak the seeds in hot water for 10 minutes. Drain and set aside.
Mash the banana; grate the apple and the carrot.
In a breakfast bowl, combine all ingredients (mashed banana, grated apple and carrot, lemon juice, drained sunflower seeds). Mix well. Taste and add more lemon juice, if desired.
Serve with the topping(s) of your choice: Sliced avocado, microgreens, a drizzle of flaxseed oil and a pinch of fleur de sel, perhaps.