Whole 30 Whole30 Herby Green Breakfast Salad with Eggs and Avocado
Breakfast salads are genuinely underrated, and this one makes a strong case for ditching the usual morning routine. Peppery baby arugula gets tossed with fresh parsley, mint, and dill, then dressed in a bright lemon-Dijon vinaigrette that ties everything together without a drop of added sugar or anything off-limits. Thinly sliced cucumber and radishes add crunch, creamy avocado brings the richness, and jammy seven-minute eggs — with those barely-set, golden yolks — make it feel indulgent even though every single ingredient is completely compliant. The dressing comes together in one small bowl with just olive oil, lemon juice, mustard, salt, and pepper, so there's no label-reading required and no sneaky additives to worry about. It's a two-serving recipe that comes together in under twenty minutes, which means it's realistic on a weekday, not just a Sunday project. The combination of healthy fats from the eggs and avocado alongside all those fresh herbs will actually keep you full, which is the whole point of a breakfast worth making.
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Learn more →Ingredients
2 servings
For the eggs
- 4 large eggs
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp fresh lemon juice
- 1 tsp dijon mustard
- ¼ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
For the salad
- 3 oz baby arugula (about 3 packed cups)
- ½ english cucumber, thinly sliced
- ¼ cup fresh flat-leaf parsley leaves
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh dill fronds
- 3 radishes, thinly sliced
- 1 ripe avocado, halved, pitted, and sliced
For serving
- flaky sea salt, to taste
- red pepper flakes, to taste (optional)
Instructions
- 1
Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring to a full boil over high heat. Gently lower the eggs into the boiling water using a slotted spoon, then reduce the heat to maintain a steady simmer. Cook for exactly 7 minutes for a jammy, slightly soft yolk.
- 2
While the eggs cook, prepare an ice bath in a large bowl. When the 7 minutes are up, transfer the eggs immediately to the ice bath and let them sit for 5 minutes until fully cooled.
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