Simple summer salads make wonderful breakfasts when you’ve got the right things in there. Feel free to add a soft boiled egg or two. 


  • 1 head butter leaf lettuce
  • 1 cup shredded green+purple cabbage
  • 2 rainbow carrots, roughly chopped 
  • 1 small cucumber, sliced 
  • lots of sunflower sprouts
  • 2-3 Tbsp guacamole (1 ripe avocado, juice of 1 lime, sea salt to taste+mash together)
  • soft boiled egg(s), optional
  • 1 Tbsp (or more) basil pesto
  • 2 Tbsp (or more) crushed walnuts
  • sea salt+cracker black pepper, to taste
  • virgin olive oil+raw apple cider vinegar, for drizzling on top 

Preparation Method

  1. Chop your veggies.
  2. Place butter lettuce leaves in a medium bowl and pile all veggies on top.
  3. Add several scoops of guac and pesto, and add your egg if using, then sprinkle with walnuts. 
  4. Drizzle with olive oil+cider vinegar and enjoy.