Salad for breakfast? Don't knock it until you've tried it. We love how this meal gives you 3 whole cups of vegetables to start your day.

Lisa Valente, M.S., R.D.
Diabetic Living Magazine, Fall 2020
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

527 calories; protein 16g 32% DV; carbohydrates 37g 12% DV; exchange other carbs 2.5; dietary fiber 13g 52% DV; sugars 2g; fat 34g 52% DV; saturated fat 5g 25% DV; cholesterol 186mg 62% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium 1001mg 28% DV; sodium 660mg 26% DV; thiamin -1mg -100% DV.