Breakfast Salad with Egg & Salsa Verde Vinaigrette

Breakfast Salad with Egg & Salsa Verde Vinaigrette

Salad for breakfast? Don’t knock it until you’ve tried it. We love how this meal gives you 3 whole cups of vegetables to start your day.

Prep Time: 10 mins Total Time: 10 mins Servings: 1


3 tablespoons salsa verde, such as Frontera brand

1 tablespoon plus 1 tsp. extra-virgin olive oil, divided

2 tablespoons chopped cilantro, plus more for garnish 2 cups mesclun or other salad greens

8 blue corn tortilla chips, broken into large pieces

½ cup canned red kidney beans, rinsed

¼ avocado, sliced 1 large egg


Step 1

Whisk salsa, 1 Tbsp. oil, and cilantro in a small bowl. Toss half the mixture with mesclun (or other greens) in a shallow dinner bowl.

Step 2

Layer chips, beans, and avocado atop the salad.

Step 3

Heat the remaining 1 tsp. oil in a small nonstick skillet over medium-high heat. Add egg and fry until the white is completely cooked but the yolk is still slightly runny, about 2 minutes.

Step 4

Serve the egg on the salad. Drizzle with the remaining salsa vinaigrette and sprinkle with additional cilantro, if desired.

Nutrition Facts

Serving Size 3 cups salad + 1 egg + 5 Tbsp. vinaigrette

527 calories; total fat 34g; saturated fat 5g; cholesterol 186mg; sodium 660mgtotal carbohydrate 37g; dietary fiber 13g; total sugars 2g protein 16g; potassium 1001mg  
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