Breakfast Salad Toast with Orange Vinaigrette

January 21, 2016


Sometimes, food is just so simple it seems silly to write a recipe.  And writing recipes is torture for me.  Just like following them.   I do not like to measure, weigh, time... or really, pay close attention to a list of (rules) directions.  


And because of my free spirit (strong will/laziness/independence) in the kitchen, I've seen more than several recipes flop (or in my mind, just turn out different than expected- I can work with that). 



So I scratched my head and raised an eyebrow at the thought of writing a recipe for this breakfast creation.  Who needs a recipe telling them how to put a bunch of their favorite stuff on a piece of toast and eat it for breakfast?  


Not me, said the one who hates deadlines, timelines, schedules, and lists.


I keep it all in my mind.  And it works just fine.  


BUT if it's all trapped in my mind, you wouldn't get to know about this deliciousness!  


Ah-ha moment! 


Maybe THAT's a reason to write recipes.  


Not to tell you (unless you want)



but to provide inspiration and guidance!  I like those things :).  


So please be inspired by this fresh, healthy, creative breakfast offering- you can even break the rules and eat it for lunch! 



Breakfast Salad Toast with Orange Vinaigrette - serves 2


  • 1 avocado, sliced

  • 2 cups arugula or mixed baby greens

  • 4 orange slices (can also be diced and mixed with the greens)

  • 4 slices whole grain or GF bread, toasted

Orange Cumin vinaigrette

  • 2 tablespoons orange juice

  • 2 tablespoons avocado oil

  • Pinch of salt & pepper, to taste


1. Combine vinaigrette ingredients in a small bowl or jar. Whisk or shake to combine.

2. Toss vinaigrette with arugula.

3. Place avocado, orange and greens onto toast. Sit down with a cup of tea and enjoy.


Nutrition Info:

444 calories, 28g fat (5g saturated, 18g monounsaturated, 5g polyunsaturated), 311mg sodium, 43g carbohydrate, 15g fiber, 11g protein


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