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Sophie

Breakfast Salad with Egg and Salsa Verde Vinaigrette: Discover a Tasty, Nutritious Start to Your Day!

A refreshing and nutritious breakfast salad featuring mixed greens, hard-boiled eggs, and a zesty salsa verde vinaigrette.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large bowl, combine the mixed salad greens, chopped hard-boiled eggs, cherry tomatoes, diced avocado, red onion, and feta cheese.
  2. In a small bowl, whisk together the salsa verde, olive oil, lemon juice, salt, and pepper until well combined.
  3. Drizzle the vinaigrette over the salad and toss gently to combine, ensuring all ingredients are coated.
  4. Serve immediately or chill in the refrigerator for about 15 minutes for a refreshing taste.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 12gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 20gCholesterol: 186mgSodium: 400mgFiber: 5gSugar: 2g

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.

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