Big Ass Salad: The Breakfast You Should Be Having

I believe that you should always start your day on a very strong note. During summer time where temperatures are hot and we are more active, this makes perfect sense.

For some, doing so means with a big steaming cup of coffee or tea, for others, its with a blistering workout while there are those who prefer the wake-me-up yoga flow method. Whichever way you choose to, one can only imagine that you would want to follow up with a meal that will fuel you through the rest of your morning.

While smoothies and post workout shakes work great for in-a-pinch or tide-me-over situations, they are often missing the nutrients and wholesomeness our bodies need early in the day. Not to mention it being easy to overload them with sugars and hidden fillers – hello protein powders.

Side note: If you struggle with controlling sugar/sweet cravings, a sugar laden breakfast is the one thing you do not want to start your day with. 

Instead we suggest using salad bowls as a way to pack a powerful punch to your morning routine. You get a stock load of micronutrients as well as the chance to enjoy the summer season’s bountiful fruits and vegetables.

That means you get more bang for your buck.

The keys to making and enjoying salad bowls, especially for breakfast, are to go overboard on the greens, especially of the leafy variety, use precooked protein, add healthy fats like avocado, and take advantage of carbs in season like fruit or starchy vegetables like sweet potatoes.

You really can make a big ass salad with ANYTHING you are likely to already have in your refrigerator. The formula is simple:

Salad greens + Protein + Fruit/Starchy Veg + dressing (optional)

Berry Fresh Breakfast Bowl

  • Servings: 1
  • Difficulty: Easy
  • Print


  • 1 pound ground turkey or 4oz cooked ground turkey
  • 1/4 cup sun dried tomatoes
  • salt & pepper to taste
  • 3 cups salad mix
  • 1 cup cubed watermelon
  • 1/2 cup sliced strawberries
  • 1/2 avocado
  • micro greens (optional) for decoration

For dressing, whisk in a ramekin or small bowl:

  • 2 tbsp strawberry/raspberry preserves
  • 1/4 cup rice vinegar


Optional: if you already have ground turkey cooked, skip steps 1-3 and use 4oz cooked per single serving.

  1. Spray a heated non stick skillet with cooking spray and cook turkey, making sure to break up as much as possible.
  2. When most of the pink is gone, around 5-7 mins, add salt and pepper or your favorite seasoning as well as the sun dried tomatoes.
  3. Remove turkey from pan and set aside.
  4. In a large bowl, arrange the salad mix, then top in any order you desire, the strawberries, watermelon, avocado and ground turkey.
  5. Drizzle dressing on top and enjoy.
  6. Optionally you can toss everything with the dressing in a larger bowl then serve in smaller bowls. 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.