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Breakfast Salad with Egg & Salsa Verde Vinaigrette

Breakfast Salad with Egg & Salsa Verde Vinaigrette
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Start your day with a burst of flavor and nutrition with this delightful Breakfast Salad featuring Egg & Salsa Verde Vinaigrette. This invigorating dish combines fresh mixed greens, creamy avocado, juicy cherry tomatoes, and perfectly cooked jammy eggs, all drizzled with a zesty salsa verde vinaigrette. It’s a quick and easy meal that’s not only visually appealing but also packed with essential nutrients to fuel your morning. Ideal for busy weekdays or elegant weekend brunches, this salad offers versatility with endless variations to suit your taste preferences. Enjoy a refreshing start to your day with this vibrant Breakfast Salad that promises to become a new favorite in your breakfast repertoire.

Ingredients

Scale
  • 4 cups mixed greens (arugula, spinach, romaine)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup thinly sliced red onion
  • 1/2 avocado, sliced
  • 2 large eggs
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon pumpkin seeds (pepitas)
  • 1/4 cup salsa verde
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Bring a small pot of water to a boil. Gently add the eggs and cook for 7-8 minutes for jammy yolks. Transfer to an ice bath to cool before peeling.
  2. In a bowl, whisk together salsa verde, olive oil, apple cider vinegar, salt, and pepper until well combined.
  3. In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, and avocado slices.
  4. Drizzle the vinaigrette over the salad and toss gently.
  5. Slice the cooked eggs in half and place them on top of the salad. Sprinkle feta cheese and pumpkin seeds over the top.
  6. Serve immediately for maximum freshness.

Nutrition

Find it online: https://www.kitchenstorydaily.com/breakfast-salad-with-egg-salsa-verde-vinaigrette/