This is the breakfast salad we make over and over. It's full of cucumbers, cherry tomatoes, bell peppers, avocado, and toasted nuts. It's fresh, crunchy, flavorful, and perfect with an egg on top.

Healthy Breakfast Salad in a white bowl with a fried egg on top.

This recipe was originally published back in 2013. We've given this post a facelift with some new photos and some more information, but the recipe remains the same.

Breakfast salad

Eating a salad for breakfast might sound a little strange, but it's a great way to start the day. The flavor is fresh, creamy (thanks avocado!), and satisfying (thanks eggs and nuts.)

What goes into a breakfast salad

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
  • Cucumbers (mini cucumbers are the crunchiest!)
  • 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.

Do leftovers keep well?

They can, but only if you don't salt the salad. Salt draws moisture out of veggies and makes them soft. If you anticipate having leftovers, simply salt the salad on your plate.

What to serve with a breakfast salad

We don't normally serve anything with this breakfast salad as it makes the perfect light but filling start to the day. But sometimes for brunch we'll make it a part of a bigger meal. Here are a few of our favorite savory breakfasts:

Healthy breakfast salad in a glass mixing bowl with an egg on top.
Healthy Breakfast Salad in a white bowl with a fried egg on top.

Healthy Breakfast Salad Recipe

This Healthy Breakfast salad gives you a protein filled breakfast full of vegetables, nuts, and avocados.

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  • 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


  • 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
Serving: 1 serving = ½ of the recipe, Calories: 458kcal, Carbohydrates: 24g, Protein: 13g, Fat: 37g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 174mg, Sodium: 414mg, Potassium: 1109mg, Fiber: 10g, Sugar: 8g, Vitamin A: 3608IU, Vitamin C: 116mg, Calcium: 85mg, Iron: 4mg
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