Northwest Breakfast Salad
Serves: 2
  • ⅓ cup extra virgin olive oil
  • 2 ½ Tbsp apple cider vinegar
  • 1 Tbsp whole grain mustard
  • Salt and pepper to taste

  • 1 lb tri-colored potatoes, boiled until tender
  • 4 oz smoked salmon
  • 5 oz arugula
  • 1 soft boiled egg (we recommend Wilcox Family Farms Mobile Pasture Eggs)
  • ¼ cup shaved Parmesan
  • ½ avocado, sliced
  • 5 oz cherry tomatoes, sliced in half
  1. Combine all ingredients for dressing. Stir vigorously or shake in a lidded container.
  2. Place arugula in large bowl. Pour dressing over arugula and mix.
  3. Transfer dressed arugula to serving vessel. Add the potatoes, salmon, avocado, and tomatoes.
  4. Carefully cut the egg in half and place on salad. Sprinkle Parmesan over salad and season with salta and pepper.
Recipe by Northwest Fresh at