Breakfast Salad with Egg & Salsa Verde Vinaigrette

 

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

Directions

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.

2. Layer chips, beans, and avocado atop the salad.

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.

4. Serve the egg on the salad. Drizzle with the remaining salsa vinaigrette and sprinkle with additional cilantro, if desired.

Originally appeared: Diabetic Living Magazine, Fall 2020

Nutrition Facts (per serving)

527	Calories
34g	Fat
37g	Carbs
16g	Protein