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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
Lisa Valente, M.S., RD
Diabetic Living Magazine, Fall 2020

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Recipe Summary

active:
10 mins
total:
10 mins
Servings:
1

Nutrition Profile:

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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; carbohydrates 37g; dietary fiber 13g; sugars 2g; fat 34g; saturated fat 5g; cholesterol 186mg; potassium 1001mg; sodium 660mg.
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0