A box-grater breakfast salad with mustardy dressing is the ultimate lunchtime meal. It's quick, easy, and packed with flavour. Plus, it's a great way to use up any leftovers you might have in the fridge.
Box-grater Breakfast Salad with Mustardy Dressing
1 cup grated carrot
1 cup grated zucchini
4 spring onions, roots removed and finely sliced
½ head broccoli, grated
1 cup grated purple cabbage
2 boiled eggs, cut in half to serve
20 grams roasted almonds, roughly chopped
½ lime or lemon, to serve
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
To make the dressing, add all the ingredients to a jar and shake to combine – set aside.
Place grated carrot, zucchini, onions, broccoli and purple cabbage separately around two plates or bowls in whatever colourful order you like. Serve each with one boiled egg and a sprinkling of almonds. Drizzle over dressing to serve.
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