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Breakfast Salad with Egg and Salsa Verde Vinaigrette

Kristi Goode

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.


  • 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 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.

Nutrition Facts

Serving Size: 3 Cups Salad + 1 Egg + 5 Tbsp. Vinaigrette

Per Serving:

527 calories; protein 16g; carbohydrates 37g; dietary fiber 13g; sugars 2g; fat 34g; saturated fat 5g; cholesterol 186mg; potassium 1001mg; sodium 660mg.

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