Salad with greens, grapes, and granola for breakfast

Votes: 1

Time: 8 hours 30 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 280, total fat 10 G., saturated fats 7 G., proteins 8 G., carbohydrates 45 G., fiber 7 G., cholesterol 0 mg, sodium 390 mg, sugar 21 G.

Instead of a traditional smoothie for breakfast, make a bowl of green salad. A green smoothie is the perfect breakfast for those on the go, but you can also leisurely enjoy the same ingredients in an elegant salad. It contains even more vitamin C, which is better preserved if you don't blend the fruits and vegetables. Pair the salad with a cup of green tea for an antioxidant-rich breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small bunch kale, stems trimmed, leaves torn into bite-sized pieces (or 8 cups small kale)
2 limes
2 tablespoons unrefined coconut oil
0.5 cup natural plain yogurt
1 tbsp. apple cider vinegar
1 tbsp ground flaxseeds (optional)
1 teaspoon of honey
1 romaine lettuce heart, cut into bite-sized pieces
2 Granny Smith apples, cut into bite-sized pieces
1 cup white grapes, halved lengthwise
0.5 cup of your favorite granola
0.5 cup fresh parsley leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: kale, grape, apples, romaine lettuce, lime, flax-seed, granola, honey, coconut oil, apple cider vinegar, yogurt

Cooking the dish according to the recipe:

Place the cabbage in a large bowl, add the juice of 1 lime and a large pinch of salt, and massage the juice and salt into the cabbage with your hands. Let it sit in the refrigerator overnight to soften the cabbage.
Melt the coconut oil in a small microwave-safe bowl, stirring in 30-second intervals. Combine the oil in a small bowl with the yogurt, half the zest and juice of the remaining lime, 2 tablespoons of water, vinegar, flaxseed (if using), honey, and 1/2 teaspoon of salt.

Add the romaine lettuce, apples, grapes, granola, and parsley to the bowl with the kale. Toss with the dressing, distributing the ingredients evenly. Taste and adjust the seasoning if needed. Divide among 4 plates and serve.

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