4 Persian cucumbers or 2 English, chopped 5 radishes, chopped 1 red bell pepper, chopped 2 handfuls (or 1 small container) of cherry tomatoes 1 handful of cilantro and parsely 1/2 juice of lemon 1 drizzle, extra-virgin olive oil 1 pinch freshly cracked black pepper 2 eggs 1 tbsp coconut oil
Place the cucumbers, radishes, red bell pepper, red onion, cherry tomatoes, cilantro and parsley in bowl. Squeeze juice from 1/2 a lemon onto the salad or drizzle the extra-virgin olive oil and add the freshly cracked black pepper. Separate into two servings.
Fry two eggs in coconut oil. Place one egg on top of each salad.
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