45+ Delicious Broccoli Breakfast Recipes to Fuel Your Day

As we age, it’s more important than ever to maintain a healthy and balanced diet to support our overall well-being.

For those 45 and older, incorporating nutrient-dense foods like broccoli into your daily meals is a fantastic way to boost your health.

Broccoli is packed with essential vitamins, minerals, and fiber, making it an excellent choice for breakfast.

Whether you’re looking to add more vegetables to your morning routine or simply seeking new breakfast ideas, this blog will provide you with45+ creative and delicious broccoli breakfast recipes that are sure to please your taste buds and nourish your body.

From hearty frittatas to light smoothies, there’s something here for everyone!

45+ Delicious Broccoli Breakfast Recipes to Fuel Your Day

Incorporating more vegetables into your diet, especially nutrient-rich options like broccoli, can have a profound impact on your health as you age.

These 10 delicious broccoli breakfast recipes are perfect for individuals over 45 looking to start their day with wholesome, satisfying meals.

Not only will you enjoy the variety of flavors and textures, but you’ll also be fueling your body with the vitamins, minerals, and fiber it needs to stay strong and healthy.

So, why not give one (or more) of these recipes a try and make your mornings a little more nutritious and enjoyable?

Your future self will thank you!

Broccoli and Cheddar Breakfast Casserole

This savory casserole combines the nutritional benefits of broccoli with the rich flavor of melted cheddar cheese. It’s an excellent choice for a hearty breakfast that will keep you feeling full and energized. Perfect for prepping ahead and serving to a crowd, this dish offers a wholesome twist to your morning routine with the addition of eggs and broccoli.

Ingredients:

• 2 cups fresh broccoli florets, steamed
• 1 cup shredded cheddar cheese
• 8 large eggs
• 1/2 cup milk
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup diced onions
• 1 tablespoon olive oil
• 1/4 teaspoon paprika (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat, and sauté the diced onions until softened, about 4-5 minutes.
3. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
4. Grease a 9×9-inch baking dish and layer the steamed broccoli, sautéed onions, and cheddar cheese.
5. Pour the egg mixture evenly over the vegetables and cheese.
6. Bake for 30-35 minutes, or until the casserole is set and golden brown on top.
7. Optional: Sprinkle paprika on top before serving for extra color.

This broccoli and cheddar casserole is a satisfying and nutrient-packed breakfast. The combination of eggs and broccoli makes for a balanced meal with fiber, protein, and healthy fats. It can be stored in the refrigerator for several days, making it an ideal meal prep option. Enjoy it for a quick breakfast or serve it on a weekend brunch for family and friends!

Broccoli and Egg Scramble

For those mornings when you’re craving a quick and nutritious breakfast, this broccoli and egg scramble is the perfect solution. It’s loaded with protein, fiber, and vitamins, providing a wholesome start to your day. This recipe is versatile enough to be customized with your favorite vegetables or cheese.

Ingredients:

• 1 cup broccoli florets, chopped
• 3 large eggs
• 1 tablespoon olive oil
• 1/4 cup shredded mozzarella cheese (optional)
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• 1/2 tablespoon fresh parsley (optional)

Instructions:

1. Heat the olive oil in a medium pan over medium heat. Add the chopped broccoli and sauté until tender, about 4-5 minutes.
2. While the broccoli cooks, crack the eggs into a bowl and whisk them until well combined.
3. Pour the eggs over the broccoli and cook, stirring occasionally, until the eggs are scrambled and cooked through, about 3-4 minutes.
4. Season with salt and pepper, then sprinkle with mozzarella cheese if desired, allowing it to melt.
5. Garnish with fresh parsley and serve immediately.

his broccoli and egg scramble is a simple yet delicious breakfast that packs in plenty of nutrition. The broccoli adds a fresh, crispy texture that contrasts beautifully with the creamy eggs. It’s the perfect way to start your day with something both healthy and satisfying, and it’s easily customizable to fit your taste preferences or dietary restrictions.

Broccoli and Avocado Toast

Broccoli and avocado toast is a vibrant, healthful twist on the classic avocado toast. Topped with lightly sautéed broccoli, this dish delivers fiber, healthy fats, and vitamins in every bite. It’s a quick and satisfying breakfast option that’s both filling and nutrient-dense.

Ingredients:

• 2 slices whole grain bread
• 1/2 avocado, mashed
• 1/2 cup broccoli florets
• 1 tablespoon olive oil
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Toast the whole grain bread to your desired level of crispness.
2. While the bread is toasting, heat the olive oil in a small skillet over medium heat. Add the broccoli florets and sauté for 3-4 minutes, until tender but still vibrant green.
3. Mash the avocado in a small bowl and season with salt and pepper.
4. Spread the mashed avocado evenly over each slice of toast.
5. Top the avocado with sautéed broccoli and season with a pinch of red pepper flakes for a bit of spice, if desired.

Broccoli and avocado toast is a fresh and flavorful way to enjoy your greens first thing in the morning. The creamy avocado pairs perfectly with the lightly sautéed broccoli, and the whole grain toast provides a satisfying crunch. This recipe is not only quick to prepare but also provides a good balance of healthy fats, fiber, and antioxidants, making it an ideal choice for a nutritious start to your day.

Broccoli and Mushroom Breakfast Quesadilla

This breakfast quesadilla combines the earthy flavors of sautéed broccoli and mushrooms with melted cheese, all wrapped in a crispy tortilla. It’s a satisfying, easy-to-make meal that offers a perfect balance of veggies, protein, and carbohydrates, ideal for a wholesome start to your day.

Ingredients:

• 1 cup broccoli florets, chopped
• 1/2 cup sliced mushrooms (button or cremini)
• 2 large flour tortillas
• 1 cup shredded cheddar or mozzarella cheese
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Salsa or sour cream (optional, for serving)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped broccoli and sliced mushrooms, sautéing for about 5 minutes until softened and slightly browned.
2. Sprinkle garlic powder, salt, and pepper over the vegetables, then stir to combine.
3. Remove the vegetables from the skillet and set them aside. In the same skillet, place one tortilla and sprinkle with half of the cheese. Layer the sautéed vegetables on top and then add the remaining cheese. Top with the second tortilla.
4. Cook the quesadilla over medium heat for 2-3 minutes per side, until the tortillas are golden brown and the cheese is melted.
5. Slice the quesadilla into wedges and serve with salsa or sour cream, if desired.

This broccoli and mushroom breakfast quesadilla is a great option for those who want a breakfast that’s filling, flavorful, and full of nutrients. The combination of broccoli, mushrooms, and cheese gives you a hearty meal with fiber and protein. Plus, it’s incredibly easy to make, making it perfect for busy mornings or when you want a quick breakfast that still feels indulgent.

Broccoli and Sweet Potato Hash

A savory, veggie-packed hash that combines the sweetness of roasted sweet potatoes with the freshness of broccoli, this dish is a perfect breakfast option to fuel your day. Paired with eggs, it provides a balance of carbohydrates, protein, and healthy fats, making it both nutritious and satisfying.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 cup broccoli florets, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 large eggs
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with paprika, salt, and pepper. Roast for 25-30 minutes, or until the sweet potatoes are tender and golden.
2. While the sweet potatoes roast, steam or blanch the broccoli florets for about 3-4 minutes until bright green and tender.
3. Once the sweet potatoes are ready, heat a large skillet over medium heat. Add the roasted sweet potatoes and broccoli, stirring gently to combine. Season with additional salt and pepper as needed.
4. In the same skillet, make space for two eggs and cook them sunny-side-up or scrambled, according to your preference.
5. Serve the hash with the eggs on top and garnish with fresh parsley if desired.

This broccoli and sweet potato hash is a delicious and colorful breakfast that is both filling and full of essential nutrients. The sweet potatoes provide a satisfying base, while the broccoli adds fiber and vitamins. Topped with eggs, it becomes a complete meal that will keep you full for hours, making it an excellent choice for a healthy and hearty breakfast.

Broccoli and Feta Omelette

This light and flavorful broccoli and feta omelette is a great way to start your day with a protein-packed, veggie-filled breakfast. The combination of eggs, broccoli, and feta creates a dish that is both savory and satisfying, while also being quick and easy to prepare.

Ingredients:

• 2 large eggs
• 1/2 cup broccoli florets, chopped
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil or butter
• Salt and pepper to taste
• Fresh herbs (such as chives or parsley) for garnish (optional)

Instructions:

1. In a small bowl, whisk the eggs with a pinch of salt and pepper.
2. Heat the olive oil or butter in a non-stick skillet over medium heat. Add the chopped broccoli and sauté for 3-4 minutes, until softened and bright green.
3. Pour the whisked eggs over the broccoli, tilting the pan to evenly distribute the eggs.
4. Once the eggs begin to set around the edges, sprinkle crumbled feta cheese over one half of the omelette.
5. Fold the other half of the omelette over the cheese and cook for another minute, until the eggs are fully set and the cheese has melted.
6. Slide the omelette onto a plate and garnish with fresh herbs if desired.

This broccoli and feta omelette is a quick and delicious breakfast that is both nutritious and flavorful. The creamy feta cheese complements the slight bitterness of the broccoli, creating a perfect balance of taste. With eggs as a base, it’s a great source of protein, and it’s a perfect way to enjoy your greens in the morning. The omelette can be easily customized by adding other ingredients like onions, bell peppers, or tomatoes to suit your taste.

Broccoli and Bacon Breakfast Muffins

These savory broccoli and bacon breakfast muffins are a delicious combination of crispy bacon, fresh broccoli, and eggs. They are easy to make and perfect for meal prep, allowing you to have a grab-and-go breakfast that’s both nutritious and flavorful. Packed with protein and fiber, these muffins will keep you energized all morning.

Ingredients:

• 1 cup broccoli florets, finely chopped
• 4 slices bacon, cooked and crumbled
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 teaspoon dried thyme (optional)
• Cooking spray or oil for greasing

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line with muffin liners.
2. In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined.
3. Stir in the chopped broccoli, crumbled bacon, shredded cheddar cheese, and thyme (if using).
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes, or until the muffins are set and lightly browned on top.
6. Let the muffins cool slightly before removing them from the tin.

These broccoli and bacon breakfast muffins are the perfect way to enjoy a balanced breakfast with minimal effort. The crispy bacon adds a savory crunch, while the broccoli provides essential nutrients. These muffins are not only easy to make but also convenient for busy mornings or meal prepping. Store them in the fridge for up to 5 days or freeze them for longer storage.

Broccoli and Spinach Frittata

A light and flavorful broccoli and spinach frittata is the perfect way to enjoy your vegetables in the morning. With a blend of fresh spinach, broccoli, and eggs, this dish is packed with nutrients and makes for a filling, low-carb breakfast. It’s versatile enough to be made ahead for a quick breakfast throughout the week.

Ingredients:

• 1 cup broccoli florets, steamed
• 1 cup fresh spinach leaves, chopped
• 6 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1 tablespoon olive oil
• 1/2 onion, diced
• Salt and pepper to taste
• Fresh herbs (such as parsley or basil) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 4-5 minutes.
3. Add the steamed broccoli and chopped spinach to the skillet and sauté for another 2-3 minutes.
4. In a separate bowl, whisk together the eggs, Parmesan cheese, milk, salt, and pepper.
5. Pour the egg mixture over the vegetables in the skillet. Stir gently to combine and then let it cook on the stovetop for about 2-3 minutes, until the edges begin to set.
6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and golden brown on top.
7. Remove from the oven and let cool slightly before slicing. Garnish with fresh herbs before serving.

This broccoli and spinach frittata is a nutritious and satisfying breakfast that’s easy to prepare and full of healthy vegetables. The combination of eggs, broccoli, and spinach offers a balance of protein, fiber, and vitamins, making it the perfect start to your day. It’s a versatile dish that can be made in advance and enjoyed throughout the week, whether as a quick breakfast or a light lunch.

Broccoli and Hummus Breakfast Wrap

A healthy and quick option for those busy mornings, the broccoli and hummus breakfast wrap is both nutritious and satisfying. The earthy flavor of broccoli paired with the creamy texture of hummus and wrapped in a soft tortilla creates a balanced meal full of fiber, protein, and healthy fats.

Ingredients:

• 1 cup broccoli florets, steamed or blanched
• 2 tablespoons hummus
• 1 whole-wheat tortilla
• 1/4 cup shredded carrots
• 1/4 cup feta cheese (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat and sauté the broccoli for 3-4 minutes, or until it’s heated through and slightly crispy. Season with salt and pepper.
2. Warm the tortilla in the same skillet for about 30 seconds on each side.
3. Spread hummus evenly across the center of the warm tortilla.
4. Add the sautéed broccoli, shredded carrots, and feta cheese (if using).
5. Roll up the tortilla tightly, folding in the sides to secure the filling.
6. Slice the wrap in half and serve.

The broccoli and hummus breakfast wrap is a quick and wholesome breakfast choice that is perfect for those who prefer a light, plant-based meal. The combination of broccoli, hummus, and fresh vegetables offers a delightful mix of textures and flavors. This wrap can easily be customized by adding your favorite veggies or protein sources, making it a versatile and satisfying breakfast for any day of the week.

Broccoli and Sausage Breakfast Skillet

This hearty and flavorful breakfast skillet combines sautéed broccoli with savory sausage, creating a satisfying one-pan meal. Packed with protein, fiber, and healthy fats, this dish is perfect for a filling and balanced breakfast. It’s easy to make and can be customized with your favorite spices or veggies.

Ingredients:

• 1 cup broccoli florets, chopped
• 2 links breakfast sausage (or turkey sausage)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1 tablespoon olive oil
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage links and cook until browned and cooked through, breaking them up into crumbles as they cook.
2. Once the sausage is cooked, remove it from the skillet and set aside. In the same skillet, add the diced onion and garlic, sautéing until softened, about 3 minutes.
3. Add the chopped broccoli to the skillet and cook for 5-7 minutes, until the broccoli is tender and slightly crispy around the edges.
4. Return the sausage to the skillet and stir to combine. Season with smoked paprika, salt, and pepper.
5. Make two small wells in the skillet and crack the eggs into each well. Cover the skillet and cook for 3-4 minutes, until the eggs are set, or cook longer for firmer eggs.
6. Garnish with fresh herbs if desired and serve.

This broccoli and sausage breakfast skillet is a filling, protein-packed meal that’s perfect for a hearty morning start. The combination of savory sausage, tender broccoli, and eggs makes for a balanced and satisfying dish. You can easily customize the skillet by adding other vegetables, like bell peppers or spinach, for even more flavor and nutrients.

Broccoli and Quinoa Breakfast Bowl

A nutritious and satisfying breakfast bowl that combines the fiber-rich goodness of quinoa with the green crunch of broccoli. Topped with an egg and a drizzle of olive oil, this bowl provides a perfect balance of carbs, protein, and healthy fats. It’s a great choice for a light yet filling meal to start your day.

Ingredients:

• 1 cup cooked quinoa
• 1 cup broccoli florets, steamed
• 1 large egg
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 teaspoon turmeric (optional, for color and flavor)
• Red pepper flakes (optional, for heat)
• Fresh herbs for garnish (optional)

Instructions:

1. Cook the quinoa according to package instructions and set aside.
2. Steam the broccoli florets until tender but still vibrant green, about 4-5 minutes.
3. In a small skillet, heat the olive oil over medium heat. Crack the egg into the skillet and cook to your liking (fried, scrambled, or poached).
4. In a bowl, layer the cooked quinoa and steamed broccoli. Place the cooked egg on top.
5. Season the bowl with salt, pepper, and a sprinkle of turmeric and red pepper flakes if desired.
6. Garnish with fresh herbs and a drizzle of olive oil for added richness.

This broccoli and quinoa breakfast bowl is a nutrient-dense, energizing meal to kickstart your day. The quinoa provides a great base of complex carbs, while the broccoli adds fiber and essential vitamins. Topped with an egg, this dish is not only filling but also packed with protein. It’s perfect for those who want a wholesome, plant-based breakfast that’s both delicious and easy to prepare.

Broccoli and Ricotta Breakfast Stuffed Portobello Mushrooms

These breakfast-stuffed portobello mushrooms are a unique and savory way to enjoy broccoli in the morning. The mushrooms are stuffed with a flavorful mixture of broccoli, ricotta cheese, and spices, then baked to perfection. This low-carb dish is both satisfying and nutrient-packed, offering a delicious way to enjoy your greens in a fun, bite-sized format.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 cup broccoli florets, steamed and chopped
• 1/4 cup ricotta cheese
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the portobello mushrooms on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. In a bowl, combine the steamed and chopped broccoli, ricotta cheese, garlic powder, and a pinch of salt and pepper. Mix until well combined.
4. Spoon the broccoli and ricotta mixture into the mushroom caps, pressing gently to pack it in.
5. Sprinkle the stuffed mushrooms with Parmesan cheese.
6. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
7. Garnish with fresh parsley before serving.

Broccoli and ricotta stuffed portobello mushrooms are a savory, satisfying breakfast that’s perfect for a light but filling meal. The richness of the ricotta complements the earthy mushrooms and the fresh broccoli, creating a delicious flavor combination. This dish is a great option for anyone looking to enjoy a low-carb, veggie-packed breakfast with a bit of indulgence. It’s simple, customizable, and perfect for a nutritious start to your day.

Broccoli and Tomato Breakfast Focaccia

This broccoli and tomato breakfast focaccia is a savory twist on the classic Italian flatbread. The broccoli adds a burst of green nutrition while the juicy tomatoes contribute sweetness, all topped with olive oil and seasoning. This dish is perfect for a leisurely breakfast, offering a filling yet light option to enjoy with a cup of coffee or tea.

Ingredients:

• 1 cup broccoli florets, steamed and chopped
• 1 medium tomato, sliced
• 1 cup focaccia dough (store-bought or homemade)
• 1 tablespoon olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried rosemary
• 1 tablespoon grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the focaccia dough onto a baking sheet lined with parchment paper.
3. Drizzle the dough with olive oil, then sprinkle with salt, pepper, and rosemary.
4. Gently press the steamed broccoli florets into the dough, followed by the sliced tomatoes.
5. Bake for 12-15 minutes, or until the dough is golden brown and crispy at the edges.
6. If desired, sprinkle the focaccia with grated Parmesan cheese during the last few minutes of baking.
7. Remove from the oven, slice, and serve warm.

Broccoli and tomato breakfast focaccia is a delicious and nutritious way to start your day. The crispy, golden bread complements the tender, savory broccoli and the juicy sweetness of tomatoes. It’s easy to make and can be enjoyed fresh from the oven or as a leftover for a quick breakfast the next day. This focaccia provides a satisfying combination of healthy vegetables and comforting bread, making it a great option for both busy mornings and relaxing weekends.

Broccoli and Sweet Corn Breakfast Tacos

These broccoli and sweet corn breakfast tacos are a fresh and colorful way to enjoy vegetables in the morning. The sweet corn adds a natural sweetness that complements the earthy broccoli, and the addition of scrambled eggs makes this dish protein-packed and filling. These tacos are easy to assemble and perfect for a quick, flavorful breakfast.

Ingredients:

• 1 cup broccoli florets, chopped
• 1/2 cup sweet corn kernels (fresh, frozen, or canned)
• 2 large eggs
• 4 small corn tortillas
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish (optional)
• Salsa or hot sauce for serving (optional)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the chopped broccoli and cook for 3-4 minutes, until tender but still crisp.
2. Add the sweet corn to the skillet and cook for an additional 2 minutes, until heated through. Season with cumin, paprika, salt, and pepper.
3. In a separate pan, scramble the eggs over medium heat until fully cooked, seasoning with a pinch of salt and pepper.
4. Warm the corn tortillas in a dry skillet or microwave for a few seconds.
5. Assemble the tacos by dividing the broccoli and corn mixture among the tortillas, then topping with scrambled eggs.
6. Garnish with fresh cilantro and serve with salsa or hot sauce, if desired.

hese broccoli and sweet corn breakfast tacos are a vibrant and filling way to enjoy your morning meal. The balance of flavors from the sweet corn, savory broccoli, and eggs makes each bite satisfying and nutritious. These tacos are also customizable; you can add your favorite toppings or extra spices for more flavor. Perfect for breakfast or brunch, they offer a fun, fresh twist on traditional taco fillings.

Broccoli and Avocado Breakfast Salad

This light and refreshing broccoli and avocado breakfast salad combines crisp, steamed broccoli with creamy avocado, making it an ideal way to get a dose of greens and healthy fats in the morning. The tangy lemon dressing adds a burst of flavor, while the nuts or seeds give it a satisfying crunch. This salad is perfect for those who want a light yet filling breakfast option.

Ingredients:

• 1 cup broccoli florets, steamed and chilled
• 1 ripe avocado, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup roasted sunflower seeds or chopped nuts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Steam the broccoli florets until tender, then let them cool to room temperature or chill in the refrigerator.
2. In a large bowl, combine the chilled broccoli, diced avocado, and halved cherry tomatoes.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Top with sunflower seeds or chopped nuts for added crunch and garnish with fresh parsley if desired.
6. Serve immediately as a light breakfast or snack.

This broccoli and avocado breakfast salad is a nutrient-packed way to start your day. The combination of fiber-rich broccoli and healthy fats from the avocado makes it a satisfying and energizing meal. The fresh lemon dressing adds brightness, while the nuts or seeds provide texture and crunch. This salad is quick to prepare, making it a great choice for a healthy, refreshing breakfast or even a light lunch.

Note: More recipes are coming soon