For the past two weeks this has been my favorite breakfast. We eat this almost everyday. It’s very filling and the good thing about this dish, is that you can add different toppings everyday to switch things up. I’m going to share with you the recipe for the very first day I made this dish. Without further ado, here are the ingredients you will need:
I had such a difficult time coming up with a name for this recipe. One name I thought of was “left over salad” because I basically used zucchini left over from my zucchini noodle stir fry with citrus almond sauce and lettuce from a salad and avocado from a failed sushi attempt. Thankfully, one of my coworkers helped me name this recipe “spiralized green salad with stawverries and pico de gallo.” The colors in this recipe are reminiscent of the red and green salad I made back in October, but tastes totally different. I made this on Sunday morning for breakfast, but you can eat this any time of the day. (I like to eat salads for breakfast) This made two servings.