Salad for breakfast? Don't knock it 'til you try it. We love that this breakfast salad delivers three full cups of vegetables.
– 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 green
– 8 blue corn tortilla chips, broken into large piece – ½ cup canned red kidney beans, rinsed – ¼ avocado, sliced – 1 large egg
In a small bowl, whisk together cilantro, salsa, and 1 tablespoon oil. Spread half the mixture in a shallow dinner bowl and top with mesclun (or other greens).
Top the salad with a layer of chips, beans and avocado.
In a small nonstick skillet, heat remaining 1 tsp oil over medium-high. Add egg and cook until white is set but yolk is still slightly runny, about 2 min more.
Top salad with egg. Garnish with additional cilantro if desired and drizzle with remaining salsa vinaigrette.