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.
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
-
½ cup canned red kidney beans, rinsed
-
¼ avocado, sliced
-
1 large egg
Description
-
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.
-
Layer chips, beans, and avocado atop the salad.
-
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.
-
Serve the egg on the salad. Drizzle with the remaining salsa vinaigrette and sprinkle with additional cilantro, if desired.
Related Recipes
Banana Protein Muffins
These healthy banana muffins are packed with protein, thanks to ingredients like peanut butter and G...
Peanut Butter & Chia Berry Jam English Muffin
The chia seeds in the quick “jam” topping add heart-healthy omega-3s to this healthy breakfast r...
Mango Coconut Chia Pudding
Switch up your morning oatmeal routine with this so-easy chia pudding recipe. Creamy mango and cocon...