Are you looking for a fresh, revitalizing way to start your morning? Look no further than our Breakfast Salad with Egg & Salsa Verde Vinaigrette. This dish combines bright flavors and nourishing ingredients, all while being incredibly simple to prepare. With the zest of salsa verde, the creaminess of avocado, and the crunch of blue corn tortilla chips, every bite is a delightful party for your palate!
This salad not only bursts with flavor but also offers impressive health benefits. Using nutrient-rich ingredients like mesclun greens, kidney beans, and a poached egg, this dish provides a balanced mixture of protein, fiber, and essential vitamins. Perfect for the busy weekday morning or a leisurely weekend brunch, our Breakfast Salad is versatile enough to suit any occasion.
Quick Facts:
- Active Time: 15 minutes
- Total Time: 25 minutes
- Servings: 1
- Nutrition Tags: High-Protein, Gluten-Free, Heart Healthy
Key Highlights:
- Flavor: The vibrant salsa verde vinaigrette perfectly complements the creamy avocado and hearty kidney beans.
- Nutrition: Packed with protein from eggs and beans, fiber from greens and beans, and healthy fats from avocado.
- Versatility: Easily customizable! Swap out kidney beans for chickpeas, or try different greens based on seasonality.
Test Kitchen Tips:
- Perfect Poached Egg: For a perfectly poached egg, simmer water with a splash of vinegar. Create a gentle whirlpool before gently sliding the egg in.
- Salsa Verde Varieties: Choose your favorite salsa verde, whether homemade or store-bought like Frontera brand, for a unique twist.
- Greens Matter: Experiment with different salad greens! Try arugula for a peppery kick or spinach for a milder flavor.
- Meal Prep: Prepare the salad base in advance (greens, beans, and tortilla chips) and just top with the egg and dressing in the morning.
- Garnish: Don’t skip the cilantro garnish; it adds a fresh burst of flavor that ties the dish together.
Nutrition Notes:
This Breakfast Salad with Egg & Salsa Verde Vinaigrette is not only delicious but also a powerhouse of nutrients. Each serving is rich in vitamins A, C, and K, and offers a good source of fiber and protein—key components for maintaining energy throughout the day. With the right balance of healthy fats from avocado, it supports heart health and satiates hunger, making it an ideal choice for breakfast or even a light lunch. For more in-depth information on nutrition, check out this reference from the Harvard School of Public Health.
Nutrition Facts per Serving:
- Calories: 340
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 12g
- Sodium: 350mg
FAQ Section: Breakfast Salad with Egg & Salsa Verde Vinaigrette
Q: Can I make this Breakfast Salad vegan?
A: Absolutely! Substitute the egg with a half cup of firm tofu or a handful of chickpeas for plant-based protein.
Q: What other greens can I use?
A: Feel free to experiment with kale, spinach, or even romaine lettuce based on your preference!
Q: How long will the salad ingredients keep?
A: Most of the salad components can last 3-5 days in the fridge, but add the vinaigrette fresh to maintain the crunch.
Q: Is this salad suitable for meal prep?
A: Yes! Prepare the salad without the dressing and egg, and store in an airtight container for up to 5 days.
Q: Can I use store-bought salsa?
A: Absolutely! Choosing your favorite ready-made salsa verde, like Frontera brand, makes this recipe quick and easy.
