Sunday, September 6, 2015
Breakfast Salad and Good Vibrations
I forget which year exactly, but a few years ago on my birthday I walked to my favourite Toronto hotel and had a beautiful salad as a birthday brunch. It featured roasted potatoes and left me feeling satisfied but light.
My version definitely includes more vegetables. This one has mixed field greens, cucumber, red radish, grated carrot and avocado. The potatoes are roasted with olive oil, sea salt and a bit of chipotle powder. I dressed the greens with my classic vinaigrette: olive oil, apple cider vinegar, umeboshi vinegar and a pinch of sea salt.
I actually love eating a breakfast salad sometimes. Maybe that's weird, but it feels good.
Sending you lots of good energy this Sunday evening,