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  1. Home Cook: Nova Lox Breakfast Salad
Home Cook: Nova Lox Breakfast Salad

Home Cook: Nova Lox Breakfast Salad

Michelle Lee | |

Skip the cereal in favor of a luscious, brain-boosting, heart-healthy breakfast rich in protein, vitamin D and omega-3s. 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. Use vegetables, nuts, seeds, sectioned citrus fruit or last night’s roasted vegetables that you have on hand. 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 wilting. We recommend the texture of a barely-hard-boiled egg. It is more satisfying to serve the egg while still warm, rather than using a cold one from the fridge.

Home Cook: Nova Lox Breakfast Salad

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
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Ingredients

  • 4 ounces Vital Choice sockeye salmon nova lox, thawed and cut into ribbons
  • 1 1/2 tablespoons Vital Choice organic extra virgin olive oil
  • ½ tablespoon fresh lemon juice
  • ½ teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 2 to 3 large handfuls kale ribbons salad mix (or similar blend)
  • ½ English cucumber, peeled if desired, thinly sliced in half moons
  • ½ avocado, thinly sliced
  • 2 organic eggs

Instructions

  1. Whisk together the olive oil, lemon juice, Dijon mustard and salt and pepper to taste in a large salad bowl. Add 2 to 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 to 10 minutes, depending on your preference. Place eggs in an ice bath for 2 to 4 minutes, then carefully peel.
  4. Halve each egg and add it to a salad. Enjoy right away!
Serves: Serves 2