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Breakfast Salad with Egg & Salsa Verde Vinaigrette


  • 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


Step 1: Prepare Ingredients

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 Ingredients

Layer chips, beans, and avocado atop the salad.

Step 3: Fry Eggs

Heat the remaining 1 tsp. oil in a small nonstick skillet over a medium-high heat. Add egg and fry until the egg white is completely cooked but the yolk is still slightly runny, about 2 minutes.

Step 4: Serve and Enjoy!

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

Nutrition Facts (per serving)

Calories: 527

Fat: 34g

Carbs: 37g

Protein: 16g

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