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.
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 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.