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Breakfast salads are being tipped as one of the top nutritious dishes for 2017, as Waitrose reveals a range of foods to keep health resolutions on track.
The supermarket chain said: ‘Breakfast is fast becoming the most fashionable meal of the day (check out social media for regular posts of avocado on toast and the perfect poached egg).’
At Waitrose, shoppers can now pick up a breakfast salad pot. Containing layers of spinach, red rice, quinoa, egg and dollop of hollandaise, the Eggs Benedict and Eggs Florentine breakfast salads add a source of protein to start the morning. With more workers consuming the first meal of the day ‘al desko’, the salads have been made ready to eat.
Along with breakfast salads, the grocery multiple is also introducing a new grain this month. Called sorghum, it is predicted to be the new quinoa.
Sorghum is gluten-free and has been growing in popularity in America over the past few years. The grain, which has been praised by healthy eaters for being a source of protein and minerals such as iron, has been added to a readymade salad. This low fat salad also contains raw shredded butternut squash and beetroot, mixed with a vegan raw carrot and miso dressing.
Waitrose said it launched quinoa for the first time 10 years ago, adding: ‘In 2007 it was considered a niche health food, but now it’s an everyday ingredient.’
In addition, Waitrose has revamped its stir fry ready meals with healthier twists. Vegetables such as runner beans and Tenderstem broccoli have been cut into noodle shapes to make lower carb Far Eastern dishes.
Plus, it claims to be the first UK supermarket to sell fresh wholewheat noodles, following the trend for customers wanting easy but healthier swaps for traditional ingredients.
Simona Cohen-Vida, product developer at Waitrose, said: “What healthy eaters consume in the US, British shoppers will usually follow (think green smoothies and coconut water).
“Both breakfast salads and sorghum might raise a few eyebrows now but there is a demand for dishes with a healthy balance of ingredients. And veg-based breakfasts rather than fruit ones are lower in sugar.”
