Breakfast Salad

Breakfast Salad

It’s time to up your breakfast game with this breakfast salad.

Yes, we went there: We topped hearty greens with breakfast favorites, egg, and bacon. We love the added crunchiness of the sunflower seeds and turkey bacon with the tenderness of the soft-boiled egg and tomatoes.

If you don’t already love breakfast, you will now.

Breakfast Salad

Breakfast Salad with avocado and turkey bacon

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Breakfast Salad

This breakfast salad is an easy way to sneak some greens into the beginning of your day!

Course Breakfast
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Servings 2 servings
Calories 337 kcal
Author Beachbody


  • 2 1/2 cups chopped kale
  • 1/4 medium red onion chopped
  • 1 medium tomato chopped
  • 2 Tbsp. toasted sunflower seeds
  • 2 slices cooked turkey bacon chopped
  • Sea salt (or Himalayan salt) and ground black pepepr to taste; optional
  • 2 Tbsp. all-natural vinaigrette salad dressing your choice of flavor
  • 2 large soft-boiled eggs peeled, cut in half


  1. 1. Combine kale, onion, tomato, sunflower seeds, and turkey bacon in a large serving bowl; toss gently to blend.

  2. Season with salt and pepper, if desired.

  3. Drizzle with salad dressing; toss gently to blend.

  4. Top salad with avocado and eggs.

Nutrition Facts
Breakfast Salad
Amount Per Serving (1 serving)
Calories 337 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 5g 25%
Cholesterol 199mg 66%
Sodium 475mg 20%
Total Carbohydrates 19g 6%
Dietary Fiber 9g 36%
Sugars 6g
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.

P90X/P90X2 Portions
1½ Fat
1 Protein
1 Vegetable

P90X3 Portions
1 Carb
1 Protein
4 Fat

Body Beast Portions
2 Vegetable
2 Protein
4 Fat

Container Equivalents
1½ Green
1 Red
1 Blue
1 Orange

2B Mindset Plate It!
Makes a great dinner option or add an FFC to make it a breakfast.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

Recipe and photos by Amanada Meixner