Breakfast Salad Bowl

Breakfast Salad Bowl

2 slices bread (preferable rye or buckwheat)2 handfuls salad leaves per bowl2 baby cucumbers (sliced)2.6 oz feta cheese (75g) (cubed )2.6 oz blueberries (75g)2 tbsp pumpkin seeds1 tbsp olive oil (extra virgin)2 tsp honey½ lemon (juiced)

Toastthe bread and tear into small pieces.Assemble the salad in large bowls. Place two handfuls of salad leaves in each dish, topwith sliced cucumber, feta cheese, andblueberries, then sprinkle with pumpkin seeds. Lastly...

This page is only available to subscribing HIPP Members, click here to see all the great benefits of being a HIPP Member

Share

Share on facebook
Share on twitter
Share on linkedin
Share on google
Share on whatsapp