Breakfast Salad

A fresh and satisfying breakfast salad featuring peppery arugula, tender baby potatoes, jammy eggs, creamy avocado, savory seared turkey slices, and shaved Parmesan, all finished with a tangy mustard vinaigrette. It is hearty, balanced, and perfect for starting your day with something wholesome and flavorful.

Why You’ll Love This Recipe

This breakfast salad offers the perfect balance of protein, healthy fats, and fresh greens to keep you energized throughout the morning.

It combines warm and cool elements for an exciting texture contrast. The tender potatoes and eggs pair beautifully with crisp arugula and creamy avocado.

It is versatile and customizable. You can adjust the egg doneness, swap the greens, or modify the dressing to suit your preferences.

It feels elevated enough for brunch yet simple enough for a weekday breakfast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

8 slices (about 200 g) smoked turkey breast
1 1/4 pounds (570 g) baby gold potatoes, halved
5 ounces (140 g) fresh arugula, washed, dried, and torn
8 large eggs
1 large avocado (about 200 g), halved, seeded, peeled, and sliced
1/4 cup (25 g) shaved Parmesan cheese

For the mustard vinaigrette:

1/3 cup (80 ml) extra virgin olive oil
2 1/2 tablespoons (37 ml) white wine vinegar
1 tablespoon (15 ml) whole grain mustard
2 tablespoons (20 g) finely diced shallot
1/2 teaspoon (3 g) kosher salt, or to taste
1/4 teaspoon (1 g) freshly ground black pepper, or to taste

Directions

1. Prepare the turkey slices.
   Heat a large skillet over medium heat. Add the smoked turkey slices and cook for 2–3 minutes per side until lightly browned and heated through. Transfer to a plate and set aside.
2. Cook the potatoes.
   Place the halved baby potatoes in a large saucepan and cover with cold salted water by about 1 inch. Bring to a boil over medium-high heat. Reduce to a simmer and cook for 8–10 minutes, or until fork-tender. Drain thoroughly and allow to cool slightly.
3. Cook the eggs.
   Bring a saucepan of water to a gentle boil. Carefully lower the eggs into the water. Cook for 6–7 minutes for jammy centers or 9–10 minutes for fully set yolks. Transfer immediately to an ice bath and cool for 5 minutes. Peel and slice in half.
4. Make the vinaigrette.
   In a medium bowl, whisk together the olive oil, white wine vinegar, whole grain mustard, and diced shallot until emulsified. Season with salt and black pepper. Whisk again before using.
5. Assemble the salad.
   Place the arugula in a large serving bowl. Top with warm potatoes, seared turkey slices, halved eggs, sliced avocado, and shaved Parmesan.
6. Dress and serve.
   Drizzle the mustard vinaigrette over the salad and gently toss to coat. Serve immediately while the potatoes are slightly warm.

Servings and timing

Servings: 4 servings

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

For a lower-carbohydrate option, replace the potatoes with 2 cups (300 g) halved cherry tomatoes or 2 cups (250 g) roasted cauliflower florets.

Swap arugula with baby spinach or mixed greens for a milder flavor.

Add 2 tablespoons (20 g) toasted sliced almonds or sunflower seeds for extra crunch.

For a slightly sweeter dressing, whisk in 1 teaspoon (7 g) honey.

If you prefer a creamier texture, add 1 tablespoon (15 g) plain Greek yogurt to the vinaigrette.

Storage/Reheating

Store the salad components separately in airtight containers in the refrigerator for up to 3 days.

Keep the dressing in a sealed jar in the refrigerator for up to 5 days. Shake well before using.

Reheat the potatoes and turkey slices gently in a skillet or microwave before assembling. Slice the avocado just before serving to prevent browning.

FAQs

Can I prepare this salad in advance?

Yes. Cook the potatoes, eggs, and turkey slices ahead of time and refrigerate them separately. Assemble just before serving.

Can I use fully hard-boiled eggs?

Yes. Simply cook the eggs for 9–10 minutes for firm yolks.

What can I use instead of shallots?

You may substitute 1 tablespoon (10 g) finely minced red onion or omit it for a milder flavor.

Is this salad served warm or cold?

It is best served with warm potatoes and turkey slices, but it can also be enjoyed at room temperature.

Can I substitute another cheese?

Yes. Crumbled feta or soft goat cheese works well in place of Parmesan.

How can I keep the avocado from browning?

Slice it just before serving or lightly brush it with lemon juice.

Can I make the dressing without mustard?

Yes. Replace the mustard with 1 teaspoon honey and add an extra teaspoon of vinegar for balance.

Is this recipe gluten-free?

Yes, all ingredients listed are naturally gluten-free.

Can I meal prep this for busy mornings?

Yes. Divide the greens and toppings into containers and store the dressing separately. Assemble when ready to eat.

Can I add more protein?

Yes. Grilled chicken breast or roasted chickpeas make excellent additions.

Conclusion

This breakfast salad is a nourishing and satisfying way to start your day. With its combination of fresh greens, tender potatoes, protein-rich eggs, creamy avocado, and a bright mustard vinaigrette, it delivers both flavor and balance. Whether for a relaxed brunch or a quick weekday meal, it brings freshness and substance to your morning table.

Print