A Summer Breakfast Salad – Dress It Up Dressing
Have you ever wondered why salads are reserved for lunch and dinner only? Me, too. That’s exactly what was on my mind last week, as I set out to make breakfast.
Ingredients
- Generous handful Baby greens
- 1 Small cucumber, diced fine
- 1/4 cup Toasted pecans, crushed
- 1/2 Avocado, sliced
- 1 Egg, poached or sunny side up
- Sprinkling of harissa 1-2 tsp
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