Mediterranean Breakfast Salad

Mediterranean Breakfast Salad

Servings 2 servings
Calories 440kcal


  • 2 eggs large
  • 5 cups arugula
  • 1 cup tomato red, ripe, cherry
  • ½ cup hothouse cucumber
  • ½ cup quinoa cooked
  • ½ avocado
  • 2 oz almonds
  • ¼ cup mixed herbs mint & dill
  • 2 tsp olive oil extra virgin
  • 1 fl oz lemon juice


  • Start by cooking the eggs. For soft-boiled, bring a pot of water to a boil, then reduce heat to a simmer.
  • Gently lower eggs into water and let simmer for 6 minutes.
  • Remove from water and run cold water over top to stop the cooking.
  • Set aside and peel when ready to use.
  • In a large bowl, combine arugula, tomatoes, cucumber, and quinoa.
  • Drizzle a little olive oil over top, season with salt and pepper, then toss together.
  • Divide salad among 2 plates.
  • Top with sliced avocado and halved egg (2 halves, 1 whole), then sprinkle herbs and almonds over top.
  • Season to taste with salt and pepper, a squeeze of lemon juice, and a final drizzle of olive oil. Eat!


Nutrition Facts
Mediterranean Breakfast Salad
Amount Per Serving (346 g)
Calories 440 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 4g25%
Cholesterol 185mg62%
Sodium 100mg4%
Potassium 750mg21%
Carbohydrates 27g9%
Fiber 9g38%
Sugar 5g6%
Protein 18g36%
Calcium 231mg23%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.



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