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
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3 tablespoons salsa verde, such as Frontera brand
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1 tablespoon plus 1 tsp. extra-virgin olive oil, divided
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2 tablespoons chopped cilantro, plus more for garnish
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2 cups mesclun or other salad greens
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8 blue corn tortilla chips, broken into large pieces
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½ cup canned red kidney beans, rinsed
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¼ avocado, sliced
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1 large egg
Description
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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.
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Layer chips, beans, and avocado atop the salad.
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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.
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Serve the egg on the salad. Drizzle with the remaining salsa vinaigrette and sprinkle with additional cilantro, if desired.
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