Avocado Toast Breakfast Salad Bowl

Avocado Toast Breakfast Salad Bowl

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

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Ingredients

 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 avocado, ripe but firm
 2 pieces toast
Yields2 Servings
Nutrition Facts

Servings 2

Prep Time15 minsCook Time20 minsTotal Time35 mins

Instructions

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 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 and half the eggs, adding an egg to each salad. Salt and pepper to taste.

9

Enjoy!

Avocado Toast Breakfast Salad Bowl

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

Ingredients

 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 avocado, ripe but firm
 2 pieces toast

Directions

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 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 and half the eggs, adding an egg to each salad. Salt and pepper to taste.

9

Enjoy!

Avocado Toast Breakfast Salad Bowl

Avocado Toast Breakfast Salad Bowl