Mediterranean Diet Friendly Whole30 Everything-Seasoned Breakfast Salad with Eggs and Avocado

Total time27 min

Prep time10 min

Cook time12 min

Mediterranean Diet Friendly Whole30 Everything-Seasoned Breakfast Salad with Eggs and Avocado

This vibrant breakfast salad layers peppery arugula, juicy cherry tomatoes, crisp cucumber, and radish under a bright lemon-Dijon dressing built on good extra-virgin olive oil — a base that lines up beautifully with a Mediterranean-style plate. Fanned avocado adds creamy richness, while jammy-yolked eggs bring protein and a satisfying, spoonable finish once you break into them. A generous sprinkle of everything bagel seasoning and a touch of flaky salt give every bite crunch and savory depth without any fuss. It's a fresh, produce-forward meal built on olive oil, vegetables, and eggs, which makes it a genuinely solid fit for a Mediterranean-style routine. Quick to put together and easy to eat straight from the bowl, it works just as well as a light lunch as it does breakfast.

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Ingredients

2 servings

For the eggs

4 large eggs
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For the salad

4 cups arugula
1 cup cherry tomatoes, halved
1 persian cucumber, thinly sliced
2 radishes, thinly sliced
1 ripe avocado, pitted and sliced

For the dressing

3 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp dijon mustard
¼ tsp salt
¼ tsp black pepper

For serving

2 tsp everything bagel seasoning
flaky sea salt, to taste (optional)

Instructions

1
Bring a medium saucepan of water to a full boil over high heat. Gently lower the eggs in with a slotted spoon and cook for exactly 7 minutes for jammy, slightly soft yolks. Transfer the eggs immediately to a bowl of ice water and let them sit for 5 minutes, then peel and halve lengthwise.
2
While the eggs cook, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until the dressing is emulsified and uniform.

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