Brunch Salad Recipe
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Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
15 mins
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Servings
2 servings
-
Calories
458 kcal
Brunch Salad Recipe
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This Healthy Breakfast salad gives you a protein filled breakfast full of vegetables, nuts, and avocados.
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Ingredients
- 1 ½ cups chopped cucumbers use English cucumbers or mini cucumbers
- 1 cup cherry tomatoes halved
- 1 red pepper diced
- 1 avocado diced
- ¼ cup fresh basil torn into bite-sized pieces
- ¼ cup parsley roughly chopped
- ¼ cup toasted cashews or pine nuts
- 1 tablespoon olive oil use the best you have
- ¼ teaspoon EACH: flaky sea salt and pepper
- 2 teaspoons butter can sub olive oil
- 2 large eggs
Instructions
- Add the cucumber, cherry tomatoes, red pepper, avocado, basil, parsley, and nuts to a medium-sized mixing bowl. Add the olive oil, sea salt, and pepper and toss to coat.
- Heat the butter in a non-stick frying pan over medium heat. Crack the eggs into the pan and cook for 3-5 minutes, until done to your liking. Divide the salad between two plates and top each with an egg.
Nutrition Information
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Serving
1 serving = ½ of the recipe
Calories
458kcal
(23%)
Carbohydrates
24g
(8%)
Protein
13g
(26%)
Fat
37g
(57%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
174mg
(58%)
Sodium
414mg
(17%)
Potassium
1109mg
(32%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
3608IU
(72%)
Vitamin C
116mg
(129%)
Calcium
85mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1 serving = ½ of the recipe | |
| Calories | 458kcal | 23% |
| Carbohydrates | 24g | 8% |
| Protein | 13g | 26% |
| Fat | 37g | 57% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 174mg | 58% |
| Sodium | 414mg | 17% |
| Potassium | 1109mg | 24% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 3608IU | 72% |
| Vitamin C | 116mg | 129% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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