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

Healthy Breakfast Salad

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: North American


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



  • 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 of 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


  1. 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. 
  2. 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.