This Breakfast Salad is the perfect way to start your morning. It’s packed with creamy avocado, protein-rich eggs and crisp vegetables — flavorful, filling, and quick to prepare. The only cooking required is boiling the eggs, which you can do the day before for even faster mornings.
On busy weekdays I prefer breakfasts that are ready quickly so I can get on with homeschooling, work and other tasks. My kids don’t want cereal or plain bread and tea every day; sometimes they ask for pancakes or waffles, which take longer to make. For days when I need something simple but satisfying, this Breakfast Salad is ideal. It feels continental, tastes fresh and bright, and pairs beautifully with bread to make a complete meal.
If you enjoy salads, try these favorites as well: My Favorite Ambrosia Salad and Chicken Macaroni Salad.
Give this simple breakfast salad a try. It’s creamy from the avocado, crunchy from the fresh vegetables and satisfying from the eggs. Prepare the eggs ahead of time, toss everything together in minutes, and enjoy a nutritious start to your day.
Avocado for Breakfast — Benefits
Avocados are nutrient-dense: they provide vitamins C, E, K and several B vitamins, plus potassium, magnesium, folate and beneficial carotenoids. They are high in healthy monounsaturated fats that support nutrient absorption and heart health. Avocado also contributes fiber, supports digestion and helps maintain steady energy levels. Including avocado at breakfast is a simple, nutritious choice to begin the day.
How to Make the Breakfast Salad
For this breakfast salad with avocado and eggs you need: English cucumber, shredded carrots, hardboiled eggs, a ripe avocado, mayonnaise, salt and ground black pepper.
Grate or shred the carrots and place them in a bowl. Chop the cucumber, dice the avocado and roughly chop the hardboiled eggs, then add them to the bowl.
Add mayonnaise, then season with salt and freshly ground black pepper to taste. Gently toss until everything is evenly coated.
Serve the salad alongside bread for a complete meal. It’s fresh, creamy and comforting — a great choice when you want something quick yet satisfying.
This simple combination checks all the boxes for a breakfast I look forward to.
Breakfast Salad
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Ingredients
- 1 English cucumber – chopped
- 2 medium carrots – shredded
- 2 hardboiled eggs – peeled and chopped
- 1 ripe avocado – peeled and chopped
- 1/4 cup mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
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Place the shredded carrots, chopped cucumber, diced avocado and chopped hardboiled eggs in a large bowl. Add the mayonnaise, salt and pepper, then toss gently to combine.
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Taste and adjust the seasoning, adding more salt or pepper if needed.
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Serve with bread or enjoy on its own.
Notes
Nutrition
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