Breakfast Salad With Egg &amp; Salsa Verde Vinaigrette

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

0.5 cup canned red kidney beans, rinsed

0.25 avocado, sliced

1 large egg

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.
Layer chips, beans, and avocado atop the salad.
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.
Serve the egg on the salad. Drizzle with the remaining salsa vinaigrette and sprinkle with additional cilantro, if desired.

Course🥞Breakfast

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m