Creating a Fresh Garden Breakfast Salad is straightforward and can be done in a few simple steps:

1. Prepare the Vegetables: Begin by washing and drying all the fresh produce. Halve the cherry tomatoes, slice the cucumber and radishes, dice the red bell pepper, cube the avocado, and thinly slice the red onion.
2. Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce the heat and let them simmer for about 9-12 minutes. Once done, transfer them to a bowl of ice water to cool. Peel and quarter the eggs.
3. Assemble the Salad Base: In a large salad bowl, add a generous handful of mixed greens as the base of your salad.
4. Add the Vegetables: Layer the prepared vegetables over the greens, distributing them evenly across the bowl.
5. Include the Eggs and Cheese: Place the quartered hard-boiled eggs and crumbled feta or goat cheese on top of the salad.
6. Sprinkle the Seeds: Add a handful of sunflower or pumpkin seeds for added crunch and texture.
7. Dress the Salad: In a small bowl, whisk together fresh lemon or lime juice, olive oil, salt, and pepper. Drizzle the dressing over the salad.
8. Garnish: Finish off with a sprinkle of fresh herbs for an extra burst of flavor and color.
9. Toss and Serve: Gently toss the salad to combine all the ingredients and serve immediately for a crisp and refreshing breakfast.