Got a busy day coming up? This Mediterranean Breakfast salad will give you energy and vitality for hours. Feel free to enjoy it for lunch and dinner, too.


Four eggs

10 cups arugula

2 cups halved cherry tomatoes and/or heirloom tomatoes cut into wedges

1/2 seedless cucumber, chopped

1 cup cooked quinoa

One large avocado

1 cup Almonds, chopped

1/2 cup mixed herbs like mint and dill, chopped

extra virgin olive oil

One lemon

sea salt and freshly ground black pepper


Start by cooking the eggs. Bring a pot of water to a boil for soft-boiled, then reduce heat to a simmer. Gently lower the eggs into the water and let them simmer for 6 minutes. Remove from water and run cold water over the top to stop the cooking. Set aside and peel when ready to use.

Combine arugula, tomatoes, cucumber, and quinoa in a large bowl. Drizzle olive oil over all ingredients, season with salt and pepper, then toss together.

Divide salad among four plates. Top with sliced avocado and halved egg, then sprinkle herbs and almonds over the top. Season with more salt and pepper, a squeeze of lemon juice, and a final drizzle of olive oil.

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