Breakfast Salad with Egg Salsa Verde Vinaigrette
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
Instructions
Breakfast Salad with Egg & Salsa Verde Vinaigrette serves 1 original recipe by EatingWell.
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