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.


- cucumbers - cherry tomatoes - red pepper - avocado - fresh basil - parsley - cashews or pine nuts - olive oil - flaky sea salt and pepper - butter - 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.

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.

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