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Paleo Spring Breakfast Salad Recipe

This paleo spring breakfast salad recipe uses fresh mixed greens and vegetables, and is topped with an over easy egg that can be used as dressing! Recipe courtesy Lindsay of The Lean Green Bean.

Servings: 2

Active time: 20 minutes

Total time:


  • 1 medium sweet potato
  • 8 radishes
  • 2 tsp olive oil
  • 1/2 tsp cinnamon
  • 10 stalks asparagus, ends trimmed
  • 4 strips bacon
  • 1/2 c fresh or frozen green peas
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 4 c mixed greens
  • 1 1/2 medium avocados, sliced


  1. Chop sweet potato and radishes into cubes, place on foil lined baking sheet, drizzle with oil, sprinkle with cinnamon, and stir until well coated.
  2. Place in 400°F oven; stir every 5 minutes.
  3. Place asparagus and bacon on another baking sheet. After potatoes have cooked for 10 minutes, place asparagus and bacon in the oven. Cook an additional 10 minutes or until all veggies are cooked adequately.
  4. Meanwhile, cook peas according to package directions.
  5. Heat greased skillet over medium heat. Crack eggs and let cook 2 minutes; flip once and cook until yolk reaches desired degree of doneness.
  6. Chop bacon. Assemble salads by placing mixed greens in center of plate and heaping asparagus, sweet potatoes, bacon, peas, and avocado slices evenly around edge of plate; top with eggs in center.
  7. Add a favorite salad dressing if desired. Or pierce the yolk and toss salad to coat.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.