Avocado Toast Breakfast Salad Bowl

by Ghozalina Aya

A fresh salad recipe for avocado toast lovers! Made with avocado roses, heirloom veggies, and a hard-boiled egg for the best breakfast ever.

Avocado Toast Breakfast Salad Bowl

Avocado Toast

Rating: 4.0/5
( 2 voted )
Serves: 4 Prep Time: Nutrition facts: 200 calories 20 grams fat


  • 2 large eggs
  • 5 ounces spring salad mix
  • 4 radishes, chopped
  • 2 Persian cucumbers, chopped
  • 8 ounces heirloom cherry tomatoes
  • 1 green onion, chopped
  • ¼ cup chopped cilantro
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 large avocados, ripe but firm
  • 2 pieces toast


  1. Carefully add 2 eggs to a saucepan, covered by at least 1 inch of water. I always make a few hard-boiled eggs at a time.
  2. Bring the water to a boil, cover, and remove from heat. Let them stand for 15 minutes then place them in ice water.
  3. Add 5 ounces of salad mix to a bowl with 4 radishes, 2 Persian cucumbers, 8 ounces cherry tomatoes, 1 green onion, ¼ cup cilantro, 1 tablespoon olive oil, and salt and pepper to taste.
  4. Toss until everything is evenly coated in the oil.
  5. Divide the salad between 2 bowls for serving.
  6. Make the avocado roses: Half and pit the avocados. Peel off the skin of one half, and cut the flesh into thin strips width-wise. Take half of the avocado half, and set the other to the side. Stretch out the slices such that they make a long strip. Then carefully roll one end inward until it is all rolled up. It should look like a rosebud. You can press the avocado slices down a bit from the top to make it look like an opened rose. Repeat for all the avocados. You should have 8 roses.
  7. Cut the crust off of 2 pieces of toast and cut the slices into 4 equal parts. Place an avocado rose on each piece of toast. Again, you should have a total of 8 mini avocado toasts with avocado roses on them.
  8. Add 4 of the avocado rose toasts to each salad. Peel half the eggs, adding an egg to each salad. Salt and pepper to taste.
  9. Enjoy!
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