Let's Eat!
You can have salad for brunch... or anytime. I love this for the blueberry lemony flavor and the quick honey croutons.
Ingredients
2 slices Ezekiel bread or any bread you like
2 handfuls spinach per bowl, stems removed.
2 baby cucumbers, sliced
2 oz. feta cheese
1 cup blueberries
2 tbsp. pumpkin seeds
1 tbsp. olive oil
2 tsp. honey
1⁄2 lemon, juiced
Preparation
Directions
Toast the bread and tear into small pieces. You can assemble the salads into two bowls if you are sharing with a friend or pack one salad away for another day.
Place spinach in each container, add the sliced cucumber, feta cheese and blueberries, then sprinkle with pumpkin seeds.
Top the salad with the torn bread croutons and drizzle with olive oil, honey, and lemon juice. I just love these fast “croutons“ with the honey drizzle. This could be breakfast, brunch or lunch and great with a side of eggs your way.