Would you guys eat salad for breakfast? I have to admit that it’s something I would never have considered a couple years ago, but as I’ve gotten more into savory breakfasts (and started filling my smoothies with loads of spinach), suddenly the idea doesn’t seem so crazy. And there’s no doubt that starting things off with leafy greens, colorful veggies, avocado and a major dose of protein basically guarantees an incredible day ahead.

When I know I have a marathon day ahead, I need a breakfast that’ll keep me fueled up and feeling good for hours. I’ve been turning to salads packed with protein and veggies for a delicious meal that won’t cause a blood sugar crash.

For the latest post in our series with Blue Diamond Almonds (don’t miss my almond-mint pesto pasta or smoothie bowl brunch!) I created this colorful salad that is packed with the season’s best produce, plus just enough breakfast-friendly flavors to make it appealing early in the day (soft-boiled eggs and avocado, anyone?)

I’ve always been fascinated with the breakfast traditions of other cultures: in Japan, the day might start with rice, miso soup, and pickled vegetables; and I’ve always wanted to experience Israel’s mouthwatering spread of cheeses, hummus, bread, fruit, and salads. For this breakfast salad, I took inspiration from classic Mediterranean flavors, and the result is bursting with so much freshness that it might be (almost) as effective as coffee at energizing me for the day.

I make the quinoa and boil the eggs the night before so that in the morning, all that’s left to do is toss together the veggies, slice up some avocado, and sprinkle almonds and herbs over the top of it all. With a drizzle of olive oil and bright squeeze of lemon, of course! Keep reading for the recipe, as well as a fun contest opportunity below.

This post is sponsored by Blue Diamond Almonds, an official sponsor of USA Swimming. Visit www.LaneToGreatness.com for a chance to win $5,000 to fuel your dreams of greatness (whatever they may be), get a Blue Diamond Almonds coupon and recipes, and more!

*photos by Katie Jameson

Mediterranean Breakfast Salad

Serves 4

Why A Salad Is the Best Way to Start Your Day

By Camille Styles


  • 4 eggs
  • 10 cups arugula
  • 2 cups halved cherry tomatoes and/or heirloom tomatoes cut into wedges (a mix is great!)
  • 1/2 seedless cucumber, chopped
  • 1 cup cooked quinoa, cooled (here's how to make perfectly cooked quinoa)
  • 1 large avocado
  • 1 cup Blue Diamond Whole Natural Almonds, chopped
  • 1/2 cup mixed herbs like mint and dill, chopped
  • extra virgin olive oil
  • 1 lemon
  • sea salt and freshly ground black pepper


  1. Start by cooking the eggs. For soft-boiled, bring a pot of water to a boil, then reduce heat to a simmer. Gently lower eggs into water and let simmer for 6 minutes. Remove from water and run cold water over top to stop the cooking. Set aside and peel when ready to use.
  2. In a large bowl, combine arugula, tomatoes, cucumber, and quinoa. Drizzle a little olive oil over top, season with salt and pepper, then toss together.
  3. Divide salad among 4 plates. Top with sliced avocado and halved egg, then sprinkle herbs and almonds over top. Season with more salt and pepper, a squeeze of lemon juice, and a final drizzle of olive oil. Eat!

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Comments (31)
  1. 1
    Laura Gallagher June 14, 2016 at 7:37 am

    I love this idea – never thought of doing a breakfast salad. Thank you for the tip; I’ve taken the survey. I so enjoy your blog; read it the first thing at work.

  2. 2
    Addie June 14, 2016 at 7:51 am

    I’m all about a savory breakfast-looks yum! Took the survey 🙂

  3. 3
    My Style Vita (@MyStyleVita) June 14, 2016 at 7:57 am

    Yum this looks delicious!

    xo Jessica
    My Style Vita

  4. 4
    Rosie June 14, 2016 at 8:12 am

    Your photos are so lovely.
    xx, R @ the girl in polka dots

  5. 5
    Jean Miller June 14, 2016 at 8:15 am


    • Jean Miller June 14, 2016 at 8:18 am

      I took the survey:) Jean Miller

  6. 6
    Adrian June 14, 2016 at 9:51 am

    Where did you get those plates from?

  7. 7
    Laura June 14, 2016 at 12:32 pm

    I was raised on very sweet breakfast foods, but after a trip to Asia and seeing what other cultures consider as breakfast foods, it really challenged my way of thinking. Looking forward to incorporating more greens for breakfast!

    -I took the survey as well. Thank you!

  8. 8
    Jillian June 14, 2016 at 1:23 pm

    Love this idea. My husband has traveled to Israel and raves about their breakfast spreads. I took the survey,

  9. 9
    Kristina June 14, 2016 at 1:54 pm

    Great idea! I also completed the survey.

  10. 10
    Carolyn June 14, 2016 at 2:14 pm

    Just took the survey. Thanks for an enjoyable post!

  11. 11
    Susan June 14, 2016 at 3:25 pm

    Survey completed. Love salad for any meal!

  12. 12
    Epitome of now @BYEM June 15, 2016 at 9:21 am

    Oh yummm.. That looks great but my mind is confused- is that breakfast?? Haha, will have to try it this weekend anyways 🙂

    Our conscious journal @ http://www.epitomeofnow.byem.com
    Scandinavian casual chic slow fashion coming soon @ http://www.byem.com

  13. 13
    kiaina phillips June 15, 2016 at 11:49 am

    I completed the Blue Diamond survey. Thanks for this informative post and for offering the chance to win a VISA gift card.

  14. 14
    coffeeandtacos June 16, 2016 at 3:03 pm

    I took the survey, fingers crossed!

  15. 15
    Anna June 17, 2016 at 6:53 am

    Great pictures; great idea! Took the survey!

  16. 16
    Stephanie June 18, 2016 at 12:12 am

    Looks delicious, took the survey!

  17. 17
    YH June 19, 2016 at 7:36 am

    I’ve been eating salads for breakfast for years! Our relationship to food is partially impacted by societal norms. If I like something, I’m going to eat it when I want to eat it – like eating salad for breakfast! I’m glad you’re sharing this yummy suggestion wit others.

  18. 18
    Tracie Cooper June 19, 2016 at 6:51 pm

    I took the survey!

  19. 19
    Caroline Wilhite June 20, 2016 at 1:17 am

    I don’t eat breakfast but could definitely have a salad like that for a midnight snack.

  20. 20
    Kayla June 22, 2016 at 8:46 pm

    I may be having this for breakfast tomorrow! Looks yummy. I entered the survey!

  21. 21
    Poola November 21, 2020 at 2:27 pm

    What greens can you use besides Arugula? I don’t like this arugula or spinach but would love to try with some other type greens.

  22. 22
    Barbara Scott April 13, 2021 at 9:34 pm

    Love your recipe. Would like to see some nutritional info attached to your recipes please

  23. 23
    Don March 4, 2023 at 7:41 am

    Nice change to breakfast, who knew I’d like salad for breakfast. This will be a regular.