Breakfast Salad with Egg & Salsa Verde Vinaigrette

Name: Breakfast Salad with Egg & Salsa Verde Vinaigrette
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican, World Cuisine, Latin American, American
Ingredients: 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; 0.5 cup canned red kidney beans, rinsed; 0.25 avocado, sliced; 1 large egg

4 steps

Prep:10min

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.

Updated at: Sun, 08 Sep 2024 20:36:24 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories451.6 kcal (23%)

Total Fat29 g (41%)

Carbs34.2 g (13%)

Sugars5.2 g (6%)

Protein16.8 g (34%)

Sodium760.4 mg (38%)

Fiber9.1 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

3 tablespoonssalsa verde

such as, brand

1 tablespoonextra-virgin olive oil

divided

2 tablespoonscilantro

chopped, plus more for garnish

2 cupsmesclun

or other salad greens

8blue corn tortilla chips

broken into large pieces

½ cupcanned red kidney beans

0.25avocado

Instructions

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.

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