This is how you make the best breakfast salad yourself

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An egg , a bowl of yoghurt or a sandwich with cheese is part of the breakfast ritual for many of us, but salads are also becoming increasingly popular in the morning. We give you tips on how to make the best breakfast salad yourself. 

At the Culy editors, we love a salad for breakfast. You can fill it with anything (from fruit to vegetables and from nuts to chocolate), but even better, you can make a salad the night before.

Culy Breakfast Shaker

Last year Culy’s Monique even developed the Culy Breakfast Shaker in collaboration with AH to go . In the handy container you found a mix with fresh mango, fresh spinach, pieces of chocolate, pecan nuts, coconut, buckwheat, pearl couscous and a yogurt-vanilla dressing.

Unfortunately, the Breakfast Shaker was a temporary product and is no longer for sale, but you can of course make it yourself (or a variant). Make a mix of the above ingredients, but keep the dressing in a separate container.

Tips for the best breakfast salad

To make your own breakfast salad, it’s best to let your creativity run wild and mix your favorite ingredients. In order not to make the salad too intense for the early morning, we prefer not to use meat or fish.

Then go for some of the ingredients below and your day can’t go wrong!


Want to add some sweetness to your salad? Then go for sliced ​​fruit. Think for example of mango, papaya, kiwi, apple or pear, but raspberries, blueberries, pomegranate seeds, figs, blackberries and strawberries also do well.

Tip: make sure your fruit is as fresh as possible, but not overripe. Otherwise the end result can become snotty and of course you don’t want that.


To make your salad a bit more filling, you can add grains and pseudo-grains. Think of neutral flavors such as (pearl) couscous, rice, bulghur and orzo, but especially the nutty varieties such as buckwheat, quinoa, spelled and barley. Also eggs are delicious!

Tip: use a maximum of one or two types and cook them a little longer than indicated on the package. If you don’t eat them right away, they get a lot harder and by cooking them a little longer they stay perfect.


Vegetables are also delicious for breakfast. Think of leafy vegetables such as spinach, watercress and arugula, but also (roasted) bell pepper, avocado, chicory, sweet potato, beetroot, cucumber, tomato and pumpkin.

Tip: preferably leave the vegetables raw, so that they give the taste, but do not become too moist. Also remove the seeds from the cucumber and tomato to prevent the latter. Sweet potato and pumpkin are best roasted in the salad.


To make your breakfast salad an even bigger party, you can add tasty toppings. Think nuts, raisins and pieces of chocolate, but goat cheese, fresh herbs, sprouts and cress are also delicious.

Tip: only add them at the end, so that they retain their texture and you really taste the flavors.


Finally, the dressing, because without it a salad is nothing. It is of course important that you look at the ingredients and especially for your breakfast that the flavors are not too intense.

Tip: Avoid garlic, mustard, onion and anchovies, and embrace honey, orange and lemon juice, syrupy balsamic, vanilla, yogurt and olive oil. Keep the dressing in a separate container or bag and do not mix with the salad until you eat. Enjoy!

Source: Culy by
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