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Scrumptious Breakfast Salad

Rated as 4 out of 5 Stars

"A fantastic salad I got from a Portuguese restaurant in Amsterdam. I've been eating it ever since. Garnish with grapes. Leftovers should keep for a day or so, but the fruits will make the lettuce wilt fast."
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55 m servings 447
Original recipe yields 4 servings


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  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
  2. Layer lettuce, avocados, tomatoes, strawberries, clementines, onion, mango, apple, nectarine, and cucumber in a large bowl or on individual serving plates. Drizzle vinaigrette on top.
  3. Remove eggs from hot water; cool under cold running water. Peel and chop. Scatter eggs over the salad.


  • Cook's Notes:
  • Omit whatever you choose. Another great option is to add thinly sliced steak or salmon. Beef or tuna carpaccio works well.
  • Use a strawberry or apple cider vinaigrette if preferred.

Nutrition Facts

Per Serving: 447 calories; 24.2 53.7 13.4 205 234 Full nutrition

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Read all reviews 2
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This recipe is similar to the parrot head salad, also delicious and on this site, using a few more fruits and vegetables and omitting bacon. For the parrothead salad, I like to make a poppyseed ...

The salad was very good and I enjoyed all of the fruit in it. I left out the eggs because I don't like boiled eggs & used mandarin oranges instead of clementines. I did have the salad for lu...