kale breakfast salad

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The ultimate breakfast salad recipe! Kale, crispy rice, caramelized mushrooms, avocado, and jammy eggs bring a ton of texture and flair to your morning meal! Don’t skip the sesame ginger dressing.

  • Author: Indi Hampton
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


  • 3 tbsp olive oil, divided
  • 8 oz mixed mushrooms (wild if possible), torn or sliced
  • kosher salt
  • freshly ground black pepper
  • 1 cup cooked brown rice
  • 1 large bunch kale, stemmed and sliced into ½-inch thick ribbons
  • 1 cup grated carrot (from 1 large carrot)
  • 1 avocado, sliced
  • 4 soft-boiled eggs (cooked for 5- 6 minutes)
  • sesame ginger dressing


  1. In a large skillet, heat 2 tablespoons olive oil until shimmering. Add the mushrooms and cook over high heat without stirring for about 3 minutes, until bottoms have caramelized. Season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until mushrooms are crispy and browned, 10- 12 minutes. Transfer to a plate.



Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.