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Breakfast Salad

Ingredients
  Avocado 1⁄2 , peeled
  Apricot 1⁄2 (Fresh Or Canned)
  Alfalfa sprouts 1⁄4 Cup (4 tbs)
  Cooked garbanzo beans 1⁄4 Cup (4 tbs)
  Yogurt 2 Tablespoon
  Cashew nut pieces 1 Tablespoon
Directions

MAKING
1) Pile up the cottage cheese on the avocado half, top over with the apricot half; arrange the sprouts and garbanzos around center mound.
2) Drizzle the yogurt and scatter over the cashew nut pieces .

SERVING
3) Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Breakfast
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Avocado
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Servings: 
2

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4.109375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 156 Calories from Fat 99

% Daily Value*

Total Fat 12 g18.1%

Saturated Fat 2 g10.2%

Trans Fat 0 g

Cholesterol 2 mg0.7%

Sodium 88 mg3.7%

Total Carbohydrates 12 g4.1%

Dietary Fiber 5 g19.8%

Sugars 3 g

Protein 4 g8.9%

Vitamin A 6.8% Vitamin C 11.9%

Calcium 3.4% Iron 5.9%

*Based on a 2000 Calorie diet

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Breakfast Salad Recipe