Green Breakfast Salad

a delicious twist on traditional breakfast recipes, this gluten free breakfast salad can be enjoyed any time of day

This salad is a fantastic dish to enjoy any time of the day. With kale, spinach and broccoli and a delicious crunch from green apples and Kellogg’s Special K, this salad is a must try!

Serves: 1


  • 1 handful curly kale
  • 1 handful baby spinach
  • A couple of broccoli florets
  • Half a green apple, julienned
  • Juice of half a lemon
  • 1 teaspoon olive oil
  • Salt and black pepper, to taste
  • A handful Kellogg’s® Special K®
  • 1 poached egg
  • 1 ripe avocado, sliced
  • A handful sunflower seeds, for sprinkling


  1. Finely chop the kale, spinach & broccoli (including stems).
  2. Toss in a bowl with the sliced apple & lemon juice.
  3. Drizzle with olive oil, salt and pepper then scatter through a handful of Kellogg’s® Special K®.
  4. Serve topped with a perfectly poached egg, slices of ripe avocado and a sprinkle of sunflower seeds.

Recipe courtesy of Meg Hewitt developed specially for the Kellogg’s X Kawa Cereal Café in Sydney, take a look at the Kellogg’s Open for Breakfast website for more recipes.