Breakfast Salad with Egg & Salsa Verde Vinaigrette

Name: Breakfast Salad with Egg & Salsa Verde Vinaigrette
Total time: 10 min
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

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Total: 10 minutes

Author : Jackie Newgent, RDN, CDCES

Breakfast Salad with Egg & Salsa Verde Vinaigrette

Ingredients

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3 tablespoons salsa verde, such as Frontera brand1 tablespoon plus 1 tsp. extra-virgin olive oil, divided2 tablespoons chopped cilantro, plus more for garnish2 cups mesclun or other salad greens8 blue corn tortilla chips, broken into large pieces½ cup canned red kidney beans, rinsed¼ avocado, sliced1 large egg

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Instructions

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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.