Breakfast Salad with Egg & Salsa Verde Vinaigrette
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This Breakfast Salad with Egg & Salsa Verde Vinaigrette combines leafy greens, hearty beans, crunchy tortilla chips, creamy avocado, and a perfectly fried egg—with a bright cilantro-spiked salsa vinaigrette tying it all together. It’s fresh, filling—and an adventurous way to kick off your day.
Ingredients (serves 1):
Image source: EatingWell
Ingredients (serves 1):
- 3 tablespoons salsa verde (e.g. Frontera)
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 2 tablespoons chopped cilantro, plus more for garnish
- 2 cups mesclun or mixed salad greens
- 8 blue corn tortilla chips, broken into large pieces
- ½ cup canned red kidney beans, rinsed
- ¼ avocado, sliced
- 1 large egg
- In a small bowl, whisk together the salsa verde, 1 tablespoon of olive oil, and 2 tablespoons of cilantro.
- Toss half the dressing with the salad greens in a shallow bowl.
- Layer the tortilla chips, beans, and avocado on top of the greens.
- In a small nonstick skillet, heat the remaining 1 teaspoon olive oil over medium-high heat. Fry the egg until the white is fully cooked but the yolk remains slightly runny—about 2 minutes.
- Place the fried egg on the salad. Drizzle with the remaining dressing and sprinkle with extra cilantro if desired.
