My family and I make this breakfast salad on repeat. It’s quick, simple, and refreshing. Read on for five insider tips for making it the best mornings ever!
Are you a morning person? I’ll be honest—some weekdays I’m rushing out the door, but I still want a breakfast that feels energizing and satisfying, which is why this breakfast salad is a staple in my kitchen. Most of it can be prepped ahead, so all you need in the morning is three minutes to fry an egg.
Salad for breakfast might sound a little unconventional, but I’ve been starting my day this way for years, and it’s hands-down my favorite. It’s fresh and vibrant, creamy thanks to avocado, and filling thanks to eggs and nuts. Give it a try—I think you’re going to love it, too.
Key ingredients to gather
This breakfast salad recipe is a little like our favorite Greek salad , our cucumber tomato salad , and avocado cucumber salad all mixed together. While we regularly switch it up to keep it fresh (it’s made nearly daily around here), we love it most just as written in the recipe.
- Cherry tomatoes and cucumbers
- Bell peppers (red is so sweet)
- Avocado – so creamy
- Basil and parsley (or just choose one)
- Spicy cashews – or splurge on pine nuts
- Olive oil – use the best olive oil you have in your pantry
- Salt – flaky salt like Maldon is the best. But use whichever kind you have!
Variations to try
We do variations of this breakfast salad all the time! Here are a few of our favorites:
- Serve it over arugula or baby greens.
- Add goat cheese or feta.
- Throw in some olives.
- Add fresh dill.
- Switch up the nuts – pecans, slivered almonds, pistachios, or toasted walnuts are all great.
Tips on eating salad for breakfast
Despite the ease of this breakfast salad, I have a few insider tips for you to ensure you have the best morning ever:
- Bite-sized pieces: When chopping your cucumbers, peppers, and avocado, aim for bite-sized pieces. Since you’ll halve the cherry tomatoes, I like to make similar-sized pieces with the other veggies.
- Eggs your way: The doneness of your egg is a personal decision. Opt for runny yolks if you want your yolk to drizzle over the salad, almost like a creamy dressing. Or, if you prefer a firmer egg, keep it in the pan until it’s fully cooked.
- Season well: Remember to drizzle oil, salt, and pepper! These simple seasonings transform your salad.
- Ingredient selection: The quality of the ingredients can make all the difference in simple recipes like this. Opt for the ripest tomatoes, crispest cucumbers, and freshest herbs.
- Prep ahead option: What’s better than waking up to a hydrating, delicious breakfast? This breakfast salad recipe can be made ahead for a breezy morning. Just ensure that you keep your salad (without the oil, salt, or pepper) in an airtight container in the fridge, and fry the egg when you’re ready to enjoy it.
Storage
You can store this salad only if you don’t salt it first. Salt draws moisture out of veggies and makes them soft. If you anticipate having leftovers, salt the salad on your plate.
Breakfast Salad With Fried Eggs
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Ingredients
- ▢ 1 ½ cups chopped cucumbers (use English cucumbers or mini cucumbers)
- ▢ 1 cup cherry tomatoes (halved)
- ▢ 1 red pepper (diced)
- ▢ 1 avocado (diced)
- ▢ ¼ cup fresh basil (torn into bite-sized pieces)
- ▢ ¼ cup parsley (roughly chopped)
- ▢ ¼ cup toasted cashews or pine nuts
- ▢ 1 tablespoon olive oil (use the best you have)
- ▢ ¼ teaspoon EACH: flaky sea salt and pepper
- ▢ 2 teaspoons butter (can sub olive oil)
- ▢ 2 large eggs
Instructions
- Add the cucumber, cherry tomatoes, red pepper, avocado, basil, parsley, and nuts to a medium-sized mixing bowl. Add the olive oil, sea salt, and pepper and toss to coat. 1 ½ cups chopped cucumbers, 1 cup cherry tomatoes, 1 red pepper, 1 avocado, ¼ cup fresh basil, ¼ cup parsley, ¼ cup toasted cashews or pine nuts, 1 tablespoon olive oil, ¼ teaspoon EACH: flaky sea salt and pepper
- Heat the butter in a non-stick frying pan over medium heat. Crack the eggs into the pan and cook for 3-5 minutes, until done to your liking. Divide the salad between two plates and top each with an egg. 2 teaspoons butter, 2 large eggs
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Breakfast Salad With Fried Eggs
Ingredients
- 1 ½ cups chopped cucumbers , use English cucumbers or mini cucumbers
- 1 cup cherry tomatoes , halved
- 1 red pepper , diced
- 1 avocado , diced
- ¼ cup fresh basil , torn into bite-sized pieces
- ¼ cup parsley , roughly chopped
- ¼ cup toasted cashews or pine nuts
- 1 tablespoon olive oil , use the best you have
- ¼ teaspoon EACH: flaky sea salt and pepper
- 2 teaspoons butter , can sub olive oil
- 2 large eggs
Instructions
- Add the cucumber, cherry tomatoes, red pepper, avocado, basil, parsley, and nuts to a medium-sized mixing bowl. Add the olive oil, sea salt, and pepper and toss to coat. 1 ½ cups chopped cucumbers, 1 cup cherry tomatoes, 1 red pepper, 1 avocado, ¼ cup fresh basil, ¼ cup parsley, ¼ cup toasted cashews or pine nuts, 1 tablespoon olive oil, ¼ teaspoon EACH: flaky sea salt and pepper
- Heat the butter in a non-stick frying pan over medium heat. Crack the eggs into the pan and cook for 3-5 minutes, until done to your liking. Divide the salad between two plates and top each with an egg. 2 teaspoons butter, 2 large eggs
