A breakfast salad could have vegetables such as leafy greens and tomatoes, fruits like berries, nuts, olives, cheese, egg, yoghurt. I don't conceive it as an askesis, but as a pleasurable experience with a strong aesthetic dimension, not only in taste but in the plating. You can't just throw some ranch dressing on iceberg lettuce and prefab bacon bits.
Fruit salads also qualify.
You don't want to overcrowd the plate, so keep ingredients to a choice few. Once salad becomes a chore to eat it loses its appeal. My salads are quite small.
Breakfast salads can be vegan, vegetarian, or full-on meatatarian.
Another advantage is that then you don't have to have salad for dinner: that frees up dinner for gazpacho or cooked vegetables.