Broccoli & Kale Brunch Salad
There are 101 different ways to do a Caesar salad, and this one is definitely a little more outside of the box than what you’ll typically find at a restaurant. Ok, if we're being honest, it's a lot-a-bit untraditional (that much is obvious by the picture) and maybe the only things we’ve really kept traditional about this one is the parmesan cheese. Everything else has got a little bit of a twist, but like in a really good way!
- Dressing: Semi-homemade using Bolthouse Farms Creamy Caesar dressing as the base (and we just zhuzh it up a little bit with some simple kitchen staples).
- Lettuce: We’ve swapped the classic hearts of romaine with a mix of broccoli and crisp kale. Any variety of kale will do, but if you can find some Tuscan/Lacinato kale, grab it - it’s great here! Our local supermarket didn’t have any, but they did have curly and purple kale; so, that’s what we used and is pictured.
- Protein: We’ve used a fried egg, but you could totally swap this out for some chicken or shrimp if you really wanted
- Croutons: a slice of toast
- Totally left-field: Avocado. We’re obsessed with this healthy fat and love incorporating it into every place we reasonably (and sometimes a little unreasonably) can!
With the fried eggs, toast, and avocado, this salad easily becomes the perfect “brunch” salad or even a marvelous “breakfast for dinner” salad. Because who doesn’t love breakfast for dinner every now and again…not to mention isn’t “brunch” really more of a mood or feeling than an actual time anyway?
Not really feeling the brunch vibes with this one? That’s OK! Instead crumble the toast over top to make croutons and swap the egg for a more traditional salad protein like chicken breast or shrimp!
Our recipe below is written for 2 servings for convenience, but you can easily double this recipe to feed 4. The preparation instructions remain the same whether you’re cooking for 2 or 4. Just keep in mind that you may need a larger bowl to toss the salad and a larger pan to cook the eggs, or you can just prepare in batches. Ingredients for 4 can be found at the bottom of this recipe.
Ingredients for 2:
- 3 1/2 TBSP Bolthouse Farms Creamy Caesar dressing
- 1 TBSP oil
- 1-2 TBSP water
- Juice from half of a lemon
- 1 garlic clove, grated
- 2-3 oz. parmesan cheese, grated*
- 8 oz. broccoli florets, roughly chopped
- 8 oz. kale, stemmed and chopped
- 2 slices low-calorie bread, toasted
- 2 eggs*
- 2 oz. avocado, sliced
- To taste: sea salt, freshly ground black pepper, and crushed red pepper flakes
*MRC Clients: refer to your menu for exact protein portion sizes. This recipe uses 1 serving of eggs and 1 serving of parmesan cheese.
Instructions:
- In a large bowl, make the dressing by whisking together the dressing, oil, water, lemon juice, and grated garlic, starting with 1 TBSP of water and adding more until you reach your desired consistency. Add the parmesan along with a pinch of salt, pepper, and red pepper flakes.
- Add the broccoli and kale to the bowl and massage the dressing into the greens until the kale begins to soften, about 2 minutes. Set aside.
- Spray a skillet over medium heat with cooking spray and fry the eggs to your liking, we recommend somewhere between over easy and over medium (a runny yolk is extra delicious in this one!)
- Divide the salad evenly between two plates and top with 1 slice of toast, 1 fried egg, and 1 oz. avocado. Add an additional sprinkle of sea salt, black pepper, and red pepper flakes to your liking and enjoy!
Makes 2 Servings | Serving Size: 1/2 recipe | One Serving Replaces: 1 protein, 1 vegetable, 1 carbohydrate, 1 healthy fat, and 1 condiment
Ingredients for 4:
- 1/4 C. + 3 TBSP Bolthouse Farms Creamy Caesar dressing
- 2 TBSP oil
- 3-4 TBSP water
- Juice from one lemon
- 2 garlic clove, grated
- 4-6 oz. parmesan cheese, grated*
- 16 oz. broccoli florets, roughly chopped
- 16 oz. kale, stemmed and chopped
- 4 slices low-calorie bread, toasted
- 4 eggs*
- 4 oz. avocado, sliced
- To taste: sea salt, freshly ground black pepper, and crushed red pepper flakes
*MRC Clients: refer to your menu for exact protein portion sizes. This variation for 4 uses 2 servings of eggs and 2 servings of parmesan cheese.
