I enjoy a green smoothie for breakfast every single morning. I could most likely fill an encyclopedia with the plethora of fruity combinations with which I’ve experimented when blending up smoothies. I would happily compose a three-movement symphony devoted to smoothies and hire a professional orchestra to share my musical praises with the world from the top of a mountain. Yeah. I like smoothies.
Thus, it may surprise, perhaps even shock, you to learn that yesterday, my morning meal did not consist of a smoothie. *Pause for a chorus of gasps.* You see, glowing in the fruit crisper of my refrigerator yesterday lay a perfectly ripe, juicy peach; an impeccably musky-sweet Ataulfo mango; and a pint of edible rubies that some refer to as strawberries. Contemplating a standard smoothie, I encountered two potential complications: 1.) Fresh fruit blends up infinitely inferior-ly to frozen and the end product of pureed fresh fruit lacks the creamy, frosty texture of frozen. 2.) I wanted to fully experience the pure taste of each peak-quality piece of fruit, and smashing them together in a smoothie would disguise their individual flavors.
Calling upon Gena for inspiration, as I often do, I recalled her two recipes for breakfast salad and decided that yesterday would serve as a prime opportunity to experiment with a version of my own. I employed butter lettuce and baby spinach for the leafy green base, seeing as their mild flavor profiles wouldn’t overpower the fruit or affront the just-waking palate in the morning hours, and threw in a cucumber for a textural interest. The creamy, tangy, and slightly sweet dressing sports a deep green hue, as well as a nutritional boost, from a hint of spirulina. I served this with a handful of millet puffs mixed in, but brown rice puffs, any non-fruity granola, or a handful of toasted nuts would also work nicely. Otherwise, the salad makes a delicious and filling breakfast on its own!
Breakfast Salad with Green Tahini-Lime Dressing (Can be Raw, Soy Free, Oil Free, Nut Free)
- 5 medium tender lettuce leaves, cut into chiffonade (I used butter lettuce)
- 1 cup baby spinach, coarsely chopped
- 1 ripe peach, diced
- 1/2 large mango, diced
- 10 small strawberries, halved
- 1 baby cucumber, thinly sliced
- 1 tbsp hemp seeds
- 1 tbsp tahini (use unroasted tahini for a completely raw breakfast)
- 1 tbsp lime juice
- 1 tbsp coconut water (or nondairy milk of choice)
- 1 tsp date syrup (or other liquid sweetener of choice)
- 1/2 tsp spirulina powder
Place all salad ingredients in a large bowl and toss to combine.
In a small bowl, whisk together all the dressing ingredients until smooth. Pour the dressing over the fruit mixture and toss to coat evenly.
Recipe submitted to Wellness Weekend.
Breakfast Checklist: Protein—tahini. Whole Grain—millet puffs. Fruit—peach, mango, strawberries. Leafy Green—butter lettuce, spinach. “Super Food”—hemp seeds, spirulina. Added Veggie Bonus!—cucumber.
Comment Provoking Questions: What are your favorite fruits to enjoy straight-up? What would you do to reveal your love of smoothies to the world? How do you feel about salads for breakfast?
Until next time, Ali.