Description
A refreshing and nutritious breakfast salad featuring mixed greens, hard-boiled eggs, and a zesty salsa verde vinaigrette.
Ingredients
Scale
- 4 cups mixed salad greens (such as spinach, arugula, and romaine)
- 2 large hard-boiled eggs, chopped
- 1 cup cherry tomatoes, halved
- 1/2 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup salsa verde
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mixed salad greens, chopped hard-boiled eggs, cherry tomatoes, diced avocado, red onion, and feta cheese.
- In a small bowl, whisk together the salsa verde, olive oil, lemon juice, salt, and pepper until well combined.
- Drizzle the vinaigrette over the salad and toss gently to combine, ensuring all ingredients are coated.
- Serve immediately or chill in the refrigerator for about 15 minutes for a refreshing taste.
Notes
- For added crunch, consider topping the salad with toasted nuts or seeds, such as sunflower seeds or sliced almonds.
- You can substitute the feta cheese with goat cheese or omit it for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 186mg