Blood Orange Breakfast Salad, vegan and vegetarian versions

Blood Orange Breakfast Salad

3 comments
breakfast, egg free, low sugar, plant-based, reducetarian, side, snack, vegan, vegetarian

Getting tired of smoothie bowls in the morning? Rethink breakfast with this Blood Orange Breakfast Salad made with juicy blood oranges, vanilla-scented persimmons, fresh mint, a hint of red onion, all topped with a lusciously creamy, salty dollop of cheese/cheeze.

I’d say that adds up to a good morning!

Blood Orange Breakfast Salad, vegan and vegetarian versions

Blood Orange Breakfast Salad

Even night owls like me will have a smile on their face eating this for breakfast.

Of course, you don’t have to limit it to breakfast, it would make an awesome light lunch or appetizer too.

Whatever time of day you eat it, I hope you like this as much as I do!

eating together made easy

This Blood Orange Breakfast Salad is simple to make either vegetarian or vegan. The only difference is the cheese on top.

For vegetarians, Macedonian feta is my cheese of choice. Macedonia feta is to regular feta as heavy cream is to skim milk — it’s just that much creamier. It pairs beautifully with the fresh fruit and mint.

If you’re vegan, we’re achieving a similar effect with salted cream cheeze.

What is salted cream cheeze, you ask? It’s as simple as it sounds — you add a good pinch of salt to some store bought cream cheeze. The taste and texture aren’t exactly the same as the feta, but I was pleasantly surprised at how good an alternative it was.

Blood Orange Breakfast Salad recipe, vegan and vegetarian versions.

Blood Orange Breakfast Salad

Blood Orange Breakfast Salad
Prep Time
12 mins
 

Rethink your breakfast smoothie regime and try this delicious Blood Orange Breakfast Salad instead. Juicy blood oranges, vanilla-scented persimmons, fresh mint, a hint of red onion, all topped with a lusciously creamy, salty dollop of cheese/cheeze.

Course: Appetizer, Breakfast, Salad
Cuisine: American
Keyword: blood orange salad, breakfast salad, fruit salad
Diet: reducetarian, vegan, vegetarian
Servings: 2 servings
Author: Sylvia E
Ingredients
  • 1 vanilla persimmon or mango, thinly sliced
  • 5 blood oranges (Thinly slice 4 of the oranges for the salad. Juice 1 for the dressing.)
  • 2 tablespoons mint, julienned
  • 1 teaspoon red onion, finely diced
  • 4 tablepoons cheese/cheeze of choice (For vegetarians, I recommend Macedonian feta; for vegans, make salted cream cheeze, by putting purchased cream cheeze in a small bowl and sprinkling salt on it. Mash together well, and then taste and add more salt as needed.
  • 3 tablespoons salad oil
  • pinch sugar or other sweetener (If you’re not a vegan, honey is a nice option here. I probably wouldn’t use maple syrup or anything with a dominant flavour.)
Instructions
  1. Make the dressing: Put 1 tablespoon of blood orange juice, along with the  salad oil, and a pinch of sugar/sweetener in a small bowl and stir well to combine.

  2. Plate the salad, dividing the ingredients evenly between the plates

  3. Top with the dressing. 

  4. Enjoy!

PIN it for later!

Blood Orange Breakfast Salad recipe, vegetarian and vegan options

Blood Orange Breakfast Salad

Styling Blood Orange Breakfast Salad: The Agony and the Ecstasy

Actually, it was pretty much all agony.

This is a really tasty salad!

But those bloody *$%@ oranges!

I tried styling them as segments, as sections of slices, and then finally as whole slices. The whole slices looked the best, but all my slices were off kilter, so I realized I needed to bring out the mandoline.

I had to get Mikael to do the mandolining, because frankly that contraption scares me. Mikael almost lost the top of his finger on it before, when he was helping me make this awesome Thai Apple Salad. I guess you’d think that would dissuade HIM from using the mandoline — well, he didn’t balk at it, but I stood by watching, with this tight, sick feeling in my stomach, remembering HIS injury!

Once that little drama was over came the task of trying to place those flimsy, almost translucent pieces of fruit flat on a white plate without creating an edible Rorschach out of dripping blood orange juice.

Next, I had to meticulously paper towel up all the juice that released from the oranges while I was trying to figure out the lighting and try to take a good photo.

I’ve gotten a lot better about tidying up my plates before taking pictures (And I’ve also gotten a lot better at photoshopping out mistakes!) But cause my close-up vision ain’t what it used to be, I sometimes can’t see problems with the plate until AFTER I’ve taken the photo and transferred it to my gigantic monitor.

Clearly though, this one should have registered as obviously messy, even with my bad eyes!

Blood Orange Breakfast Salad recipe, the messy version! Easily made vegan or vegetarian

Blood Orange Breakfast Salad

While this one was less messy, it didn’t do the blood orange justice.

Blood Orange Breakfast Salad recipe, the messy version! Easily made vegan or vegetarian.

Blood Orange Breakfast Salad recipe.

Here’s one where I was trying the vegetarian version on a white plate and the vegan on the black. The black hid the juice issues a bit better, but ultimately I decided the black plate was too dark, at least for my skill level. I also decided that the vegan and the vegetarian are so similar that it wasn’t necessary to do two separate shots.

I had no idea what I was getting myself into when it comes to food styling and food photography!

Blood Orange Breakfast Salad recipe. Black plate shows vegan version with salted cream cheeze.

Blood Orange Breakfast Salad recipe. Black plate shows vegan version with salted cream cheeze.

Show me your breakfast salad!

If you make this, I’d love to see your shots. If you post them on Instagram, be sure to hashtag #notnotnutritious and #eatingtogethermade easy, especially if you make both the vegan and vegetarian versions.

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Thanks for reading!

Sylvia

 

 

 

3 thoughts on “Blood Orange Breakfast Salad”

  1. Pingback: Bliss for berry-lovers! {Triple Berry Sauce} | not not nutritiousnot not nutritious

  2. Kathleen Allen says:

    I think all the photos were beautiful, even the “messy” ones

    • Thank you! I wasn’t fishing for compliments 🙂 – just wanted to share a little bit about what goes on behind the scenes. I never realized all the work that goes into recipe sites until I started this one. I hope you enjoy the recipe!

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