Salmon and Avocado Breakfast Salad

Posted by on Dec 23, 2018 in Recipes | No Comments
Salmon and Avocado Breakfast Salad

Salmon and Avocado Breakfast Salad


Ready in: 30 minutes
Servings: 2

Tip: Make a large batch of quinoa in advance and keep refrigerated until needed to speed up this wholesome breakfast and enjoy it on the daily.



50g smoked salmon

1/2 cup quinoa

150g haloumi cheese

6 asparagus spears


2 eggs, boiled or poached to your preference

1 avocado, halved

Fresh dill, for garnish

Micro herbs, for garnish

Salt and freshly ground black pepper

Olive oil

1 lemon, for serving



1. Begin by making the quinoa. Cook in water according to the packet instructions, approximately 20 to 30 minutes or until tender.

2. Start prepping the remaining ingredients and boiling eggs about 10 minutes before the quinoa is ready.

3. Heat a large frying pan over a medium-high heat and dry-fry the haloumi until the cheese turns golden brown, about 1 to 2 minutes on each side.

4. Set the haloumi aside and add a knob of butter to the pan. Grill the asparagus on a medium-high heat for 2 to 3 minutes, it should still have a nice crunch to it.

5. Place a few pieces of haloumi on each plate and spoon over the cooked quinoa. Arrange the ribbons of smoked salmon, grilled asparagus and avocado on top of the quinoa.

6. Garnish the breakfast with fresh dill and micro leaves. Drizzle olive oil and squeeze lemon juice over the top and season with salt and freshly ground black pepper.

Recipe developed and styled for November 2018 issue of Get It Jhb North Magazine.

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Photographed by Elsa Niemoller.

Food stylist Johannesburg, South Africa.