Description
This Light Spring Breakfast Salad with Eggs is a refreshing and wholesome morning dish packed with crisp vegetables, creamy avocado, and perfectly cooked eggs. Ideal for a light breakfast or brunch, it combines protein, fiber, and healthy fats for a balanced start to your day.
Ingredients
Scale
- 2 cups mixed greens – fresh, crisp base
- 1/2 cucumber – thinly sliced for crunch
- 1/2 cup cherry tomatoes – halved for sweetness
- 1/2 bell pepper – diced for color and flavor
- 1/2 avocado – sliced for creaminess
- 2 tablespoons toasted nuts (almonds, walnuts, or pecans) – for texture
- 1 tablespoon olive oil – for dressing
- 1 teaspoon lemon juice – for brightness
- Salt and pepper – to taste
- 2 large eggs – fried, poached, or soft-boiled
Instructions
- Wash and prepare all vegetables, slicing the cucumber, tomatoes, and bell pepper.
- Arrange the mixed greens in a large serving bowl or on a plate.
- Toast the nuts in a dry skillet over medium heat until golden and fragrant, then set aside.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- Heat a small non-stick pan with a touch of oil and cook the eggs to your preferred doneness (fried, poached, or soft-boiled).
- Assemble the salad by layering greens, vegetables, avocado, and toasted nuts.
- Drizzle the dressing over the salad and gently toss to coat.
- Top the salad with freshly cooked eggs, allowing the yolk to blend naturally with the dressing.
- Serve immediately and enjoy this light, refreshing breakfast salad.
Notes
- Use room-temperature eggs for better poaching results.
- Prepare the dressing ahead and store it separately to keep greens fresh.
- Substitute tofu or chickpeas for a vegan version.
- Sprinkle chili flakes or feta cheese for a flavor boost.
- Perfect for spring mornings or meal prep-friendly brunches.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Salad
- Method: Tossed and Pan-Cooked
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 185mg
Keywords: Light Spring Breakfast Salad with Eggs, healthy breakfast salad, spring salad, avocado egg salad, brunch recipes, light meal, vegetarian breakfast