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Chef Recipe Videos
Home Cook: Nova Lox Breakfast Salad
Skip the cereal in favor of a luscious, brain-boosting, heart-healthy breakfast rich in protein, vitamin D, and omega-3s

Welcome to another recipe test from my Colorado home kitchen!

This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.

(Click here to learn more about me, below.)

I want to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.


Breakfast salads are all the rage, and it’s easy to see why.

They come together quickly with whatever you have on hand, and replace breakfast carbs with fresh veggies.

If you've vowed to replace carbs with protein and healthy fats, and eat more greens, this salad has you covered!

It stars mild, luscious Sockeye Nova Lox and delivers a deliciously healthy, crunchy, colorful breakfast in just 10 minutes.

Each serving features two-ounces of nova lox, which provides 14 grams of protein plus 686mg of omega-3 fatty acids.

And when you add the boiled egg, you get a whopping 20 grams of protein to kick-start your day.

A few notes for the cook
This is absolutely a what-you-have-on-hand recipe.

I used the vegetables I happened to have in the house — you could use nuts, seeds, sectioned citrus fruit, or last night’s roasted vegetables.

I used a ribbon-cut organic kale mix for maximum convenience. One benefit of using hearty greens like kale or spinach is that you can dress them and let them sit until the eggs are done, without fear of them wilting.

We tried this with one soft-boiled egg and one hard-boiled, and preferred the texture of a barely-hard-boiled egg.

And we found it more satisfying to serve the egg while still warm, rather than using a cold one from the fridge.

Send me a note and let know how you customized this to your taste!

Nova Lox Breakfast Salad
Serves 2; easily doubled

1½ tablespoons organic extra virgin olive oil
½ tablespoon fresh lemon juice
½ teaspoon Dijon mustard
Salt and pepper to taste
2-3 large handfuls kale ribbons salad mix (or similar blend)
½ English cucumber, peeled if desired, and thinly sliced in half moons
½ avocado, thinly sliced
4 ounces sockeye salmon nova lox, thawed and cut into ribbons
2 freshly prepared organic eggs (hard-boiled or soft-boiled)

  1. In a large salad bowl, whisk together the olive oil, lemon juice, Dijon mustard and salt and pepper to taste. Add 2-3 large handfuls of kale mix (or other hearty greens) and toss to combine.
  2. Divide the dressed kale mix between two large plates and top with cucumber slices and avocado slices. Top each salad with half of the sliced sockeye salmon nova lox and set plates aside until eggs are finished.
  3. Add two eggs to a small saucepan and cover with water. Bring water and eggs to a boil, then lower the heat to just below a simmer. Cook 6-10 minutes, depending on your preference. I cooked mine to somewhere between a medium and a hard boil. Place eggs in an ice bath for 2-4 minutes, then carefully peel.
  4. Halve each egg and add it to a salad. Enjoy right away!

My rating: 3 out of 4 stars


A Note from Michelle

Like you, I have a passion for beautiful-yet-healthy food that’s easy to prepare. 

While I do love making the occasional "fancy” dinner, most of the time I’m short on time and have a house full of hungry people who want to eat NOW.

I’m not a professional chef — just a busy mom who loves to cook and who’s focused on that intersection of healthy and delicious.

I want this series to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

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