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
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