At its simplest, this is basically leftovers (“pre-cooked food”, if we’re being polite) on top of fresh greens.
Which is fantastic, because it means it’s super fast, never the same, and always tasty. Plus, you can set this up the night before as a “grab and go” breakfast if you need to blast out the door in a hurry. Just invest in a good sized container, with a separate one for your salad dressing.
The base layer:
Any combination of spinach, baby greens, lettuce, chopped parsley, etc.
Sliced cucumbers or carrots, red pepper strips, finely shredded cabbage, broccoli flowerets, etc.
Cold steamed vegetables or hard squashes, wild rice, quinoa, chickpeas*, black or white beans*, lentils
Sliced hard-boiled egg, sunflower seeds, walnut pieces, cooked chicken or salmon, goat cheese*, crumbled bacon*, etc.
This can be super simple, or as elaborate as you like. It feels more like breakfast to me when it’s not too layered. I recommend keeping the dressing light: just good olive oil and vinegar, salt, and pepper.
*If you’re doing a detox, leave these out.