Refreshing Quinoa, Avocado, and Raspberry Breakfast (or Anytime) Salad
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breakfast salad 1

In spite of the fact that, as of Friday, days are now destined to grow shorter, it still feels as though summer is just kicking off. With that feeling comes delight in summer cooking (and uncooking). Berries, greens, stone fruits, and (my favorite) tomatoes: there are so many marvelous seasonal fruits and vegetables to put to use.

Like many folks, I love smoothies in the summer months. They’re easy to prepare, wholesome, and a wonderful way to pack in greens, superfoods, protein, and healthy fat. That said, I’m also somebody who loves to chew, and smoothies, no matter how dense or filling, often leave me feeling slightly dissatisfied. On days when sipping isn’t destined to satisfy, I turn to grains, warm cereal, chia pudding, and–especially in the summer–breakfast salads.

“Breakfast salad” sounds specialized, but it’s just a fancy way of saying “a salad eaten for breakfast.” You can use any of the ingredients you’d use in a regular lunchtime or dinnertime salad, though I personally often feature fruits in my breakfast salads. I also like to keep things seasonal: sweet potatoes and winter squash make for hearty winter and autumn breakfast salads, while stone fruits, berries, and avocado are wonderful in the hotter months. As with all of my meal sized salads, I keep an eye on getting a good helping of healthy fats, protein, and carbohydrates.


I often enjoy my quinoa confetti salad for breakfast, but yesterday, I was craving something a little more fruity. This salad, which features quinoa, raspberries, avocado, and kale, emerged. It’s delicious, simple, and quick to prepare if you have some batch cooked quinoa handy.

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Refreshing Quinoa, Avocado, and Raspberry Breakfast (or Anytime) Salad

Author - Gena Hamshaw


  • 6 heaping cups kale stems removed, washed, dried thoroughly, and chopped into bite-sized pieces
  • 2 tbsp lemon juice
  • 2 tbsp olive hemp, or flax oil
  • 2 tsp agave nectar
  • Sea salt and black pepper to taste
  • 2 cups cooked quinoa
  • 1 pint 2 cups raspberries
  • 1 large Haas avocado pitted, flesh cut into chunks


  • Place kale in a large mixing bowl. Add the oil, lemon, agave, salt & pepper, and agave. "Massage" thoroughly with hands, till kale is softened.
  • Plate kale onto four plates. Top with half a cup of cooked quinoa, half a cup of raspberries, and a quarter of the avocado.
  • Serve 4 (recipe can easily be halved).


Hemp seeds, toasted walnuts, or sunflower seeds would all be good additions. And of course, you can swap strawberries for raspberries, add whatever kinds of produce you like, and modify it in other ways to make it your own. I hope you enjoy it, and needless to say, this salad is delicious at anytime. You needn’t limit yourself to breakfast!


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Categories: Salads, Savory
Method: Stovetop
Ingredients: Quinoa
Dietary Preferences: Gluten Free, Soy Free, Vegan

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Recipe Rating

  1. Awesome! I put in dried cranberries since I’m not a raspberry fan. Plus I added a little hummus. And used cilantro instead of parsley. Thanks for coming up with this recipe!!

  2. Oh dear me… this salad is so good. Have made it twice in 2 days— husband enjoyed it too, which is a big plus! Loved the addition of quinoa. Substituted organic strawberries because they were ripe and smelled wonderful @ W. F.’s yesterday. There’s only 1 problem now… I need more kale and strawberries! Fabulous recipe. My taste buds thank you!!! 🙂
    P.S. Looking forward to making your strawberry cheesecake soon!

  3. Wow! I love this salad. It looks so healthy and delicious! It’s very fortunate that I still have quinoas and avocados in my kitchen. I can’t wait to try this. Thanks! 😉

  4. I love the idea of a salad for breakfast. I feel like when I add greens to my breakfast I’m really starting my day off on the right note!

  5. Hi Gena, how do you keep an avocado from spoiling if it’s not eaten right away? And, I’m sorry if I sound a bit nosy, what do you do with the rest of the 3 servings worth of salad? Do you eat it later on in the day or another day or for someone else? How can you keep the ingredients fresh?

    • No worries, Lulu! I try to keep the pit in the half I’m not using, and then sprinkle lemon juice on it before wrapping it up.

      As for servings, I tend to save most for later in the day or the following day (kale salad does well overnight!). If not, then I share with my vegan neighbor and my post-bacc buddies…it’s a good way to test my recipes on others. Sometimes I post recipes that serve 2 only (which makes sense if I’m not up for prepping food for 4).

      • Thank you for your advice! I have been hearing so much about marinating kale in dressing and turning into delicious salads. Can’t wait to try it!

  6. I love the way your mind works…and I have to say the first time I tried salad for breakfast (inspired by you) I was skeptical but I felt so good starting the day that way!

  7. I applaud anyone who can eat a big plate of greens in the morning. I still can’t bring myself to eat greens for breakfast unless they’re blended into a smoothie. Fruit–I eat it every morning. Nuts, grains–I can do it. Greens–love them any other time but the morning. I wish I could do it!

    • Haha. I think I’m the only person I know who likes smoothies because they make me get my fruit in…it’s hard otherwise! But I’m warming up to them. We all have our little likes/dislikes…

  8. Salads all day long! I posted my own recipe for a breakfast salad only yesterday on my blog- it seems to be the theme of the week!!

  9. I’ve never been a fan of “traditional” fruits in a salad, but avocado is always included–day or night 🙂