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A vibrant breakfast salad topped with eggs, avocado, and fresh veggies.

The Best Breakfast Salad

A fresh and filling breakfast salad combining greens, a warm egg, and creamy avocado for a delightful start to your day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 400

Ingredients
  

For the salad base
  • 2 cups baby spinach, arugula, or romaine Choose your preferred green.
  • 2 large eggs Fried, soft boiled, or scrambled.
  • 1 medium avocado For creaminess.
  • 1 cup cucumber, radish, or toasted nuts For crunch.
  • 1 cup roasted baby potatoes or leftover sweet potato For something hearty.
  • 1/2 cup smoked salmon, turkey, or chickpeas Optional extra protein.
  • 1/2 cup cherry tomatoes, berries, or orange slices For something juicy.
  • 1/4 cup feta, goat cheese, or shredded cheddar Optional cheese.
For the dressing
  • 3 tablespoons olive oil For the base of the dressing.
  • 2 tablespoons lemon juice To add tanginess.
  • 1 teaspoon Dijon mustard Optional; can substitute with garlic powder.
  • to taste salt and pepper Adjust according to preference.
  • 1 teaspoon honey Optional, for sweetness.
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Instructions
 

Preparation
  1. Wash and dry your greens, then store them with a paper towel in a container for crispness.
  2. Roast a batch of baby potatoes in advance and reheat as needed.
  3. Prepare the dressing by mixing olive oil, lemon juice, Dijon mustard, salt, pepper, and honey in a jar and shake well.
Cooking
  1. Cook the eggs to your liking: fried, soft boiled, or scrambled.
  2. Season the eggs as soon as they are cooked with a pinch of salt and pepper.
Assembly
  1. In a large bowl, layer the greens, roasted potatoes, avocado, and crunchy toppings.
  2. Add the egg on top and drizzle with the prepared dressing.
  3. Serve immediately for a fresh breakfast experience.
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Notes

Meal prep by keeping dressing and eggs separate until serving. Adjust toppings based on personal preference or what's on hand.