This Breakfast Salad with Egg & Salsa Verde Vinaigrette is a fresh and vibrant way to start your day! The jammy eggs add a rich creaminess, while the avocado provides a satisfying texture. The salsa verde vinaigrette gives the dish a bright, tangy kick that perfectly complements the crisp greens and juicy tomatoes.
Not only is this salad packed with nutrients, but it’s also quick and easy to prepare, making it ideal for busy mornings. Whether you’re looking for a healthy brunch option or a refreshing meal to kickstart your day, this salad is a deliciously satisfying choice.
Full Recipe:
Ingredients:
- 4 cups mixed greens (such as arugula, spinach, and 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)
Salsa Verde Vinaigrette:
- 1/4 cup fresh cilantro, chopped
- 1/4 cup parsley, chopped
- 1 small jalapeño, seeded and minced
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon honey
- Salt and black pepper, to taste
Directions:
- Bring a small pot of water to a boil. Gently add the eggs and cook for 7-8 minutes for a jammy yolk. Transfer to an ice bath, peel, and set aside.
- In a small bowl, whisk together all the vinaigrette ingredients until well combined. Adjust seasoning as needed.
- In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, and avocado slices.
- Drizzle the salsa verde vinaigrette over the salad and toss gently to coat.
- Slice the eggs in half and place them on top of the salad. Sprinkle with feta cheese and pumpkin seeds.
- Serve immediately and enjoy!
Prep Time: 10 minutes | Cooking Time: 8 minutes | Total Time: 18 minutes
Kcal: 250 kcal | Servings: 2 servings
A Fresh Take on Breakfast: Breakfast Salad with Egg & Salsa Verde Vinaigrette
When we think of breakfast, traditional choices like toast, pancakes, and omelets often come to mind. But what if you could start your day with something refreshing, nutrient-packed, and bursting with flavor? This Breakfast Salad with Egg & Salsa Verde Vinaigrette is a game-changer—a vibrant mix of fresh greens, creamy avocado, jammy eggs, and a zesty homemade salsa verde vinaigrette that brings it all together.
The Inspiration Behind This Recipe
Salads aren’t just for lunch or dinner anymore! More people are exploring savory breakfast options that provide balanced nutrition without added sugars. Inspired by the Mediterranean and Mexican flavors, this salad combines wholesome ingredients with a delicious, tangy vinaigrette to create a meal that’s not just healthy but incredibly satisfying.
Why You’ll Love This Recipe
✔ Packed with Nutrients: Leafy greens offer fiber and vitamins, eggs provide protein, and avocado adds heart-healthy fats.
✔ Quick & Easy: Ready in under 20 minutes, making it ideal for busy mornings.
✔ Customizable: Swap the greens, adjust the heat in the salsa verde, or add extra toppings like nuts or seeds.
✔ Light Yet Filling: Keeps you energized without feeling heavy.
Key Ingredients & Substitutions
- Greens: Use a mix of arugula, spinach, and romaine for the best texture. Kale or butter lettuce can be used as well.
- Eggs: Soft-boiled eggs with jammy yolks add richness, but you can opt for poached or hard-boiled eggs if you prefer.
- Salsa Verde Vinaigrette: Made with fresh cilantro, parsley, lime juice, jalapeño, garlic, olive oil, and vinegar. Adjust the spice level by adding more or less jalapeño.
- Avocado: Adds creaminess and healthy fats. Swap with mashed avocado or guacamole if needed.
- Cheese: Feta cheese brings a tangy contrast, but you can use goat cheese, parmesan, or omit it for a dairy-free version.
- Pumpkin Seeds (Pepitas): Offer crunch and a boost of magnesium, but you can replace them with sunflower seeds, almonds, or walnuts.
How to Store & Meal Prep
If you want to prep this meal in advance, store the salad components separately:
- Keep the greens, veggies, and cheese in an airtight container in the fridge for up to 2 days.
- Store the salsa verde vinaigrette in a small jar for up to 4-5 days. Shake well before using.
- Hard-boiled eggs can be made ahead and refrigerated for up to 1 week. Slice them fresh when serving.
- Avocado is best added just before eating to prevent browning.
Serving Suggestions
This breakfast salad pairs well with:
🥑 A side of whole-grain toast or a slice of sourdough bread.
🥓 Crispy turkey bacon or smoked salmon for extra protein.
🍹 A refreshing glass of orange juice or a green smoothie for a nutrient boost.
Health Benefits of This Breakfast Salad
This salad is packed with superfoods that provide essential nutrients:
🥗 Leafy Greens: High in fiber, vitamins A, C, and K, and antioxidants that support immune health.
🥑 Avocado: A great source of monounsaturated fats that promote heart health and keep you full longer.
🥚 Eggs: A complete protein source that fuels your body with essential amino acids and choline for brain health.
🌿 Salsa Verde Ingredients (Cilantro, Parsley, Lime Juice): Rich in antioxidants and detoxifying properties.
🌰 Pumpkin Seeds (Pepitas): Provide magnesium, iron, and healthy fats for sustained energy.
With only 250 calories per serving, this salad is perfect for anyone following a low-carb, high-protein, or gluten-free diet.
Step-by-Step Preparation Tips
To make the most of this recipe, follow these expert tips:
🔹 Perfectly Cooked Eggs: For jammy eggs with a slightly runny yolk, boil them for 7-8 minutes and immediately transfer them to an ice bath. If you prefer firmer eggs, let them cook for 10-12 minutes.
🔹 Balanced Dressing: The salsa verde vinaigrette is the star of this dish! Taste as you go and adjust the lime juice, vinegar, and seasoning to suit your preference.
🔹 Assembling the Salad: Toss the greens, tomatoes, and onion with half the vinaigrette first, then top with avocado, eggs, feta cheese, and pumpkin seeds before drizzling the remaining dressing. This method ensures even flavor distribution without making the salad soggy.
🔹 Storage & Meal Prep: If meal prepping, keep the dressing and avocado separate until ready to eat. Store everything in an airtight container in the fridge for up to 2 days.
Variations & Substitutions
This recipe is incredibly versatile! Here are some fun ways to switch it up:
🌿 Swap the Greens: Use kale, butter lettuce, or a mix of baby greens for different textures.
🧀 Try a Different Cheese: Goat cheese, parmesan, or even crumbled blue cheese can add bold flavors.
🥓 Add More Protein: Grilled chicken, smoked salmon, or crispy turkey bacon are great additions.
🥜 Boost the Crunch: Replace pumpkin seeds with toasted almonds, sunflower seeds, or crispy chickpeas.
🔥 Make It Spicier: Add extra jalapeño or a dash of red pepper flakes to the dressing.
What to Serve with This Breakfast Salad
While this salad is delicious on its own, you can pair it with:
🍞 A slice of sourdough toast or a whole-grain English muffin.
🥓 A side of turkey bacon or chicken sausage for extra protein.
🍹 A refreshing green smoothie or a glass of freshly squeezed orange juice.
Conclusion
This Breakfast Salad with Egg & Salsa Verde Vinaigrette is the perfect way to add more vegetables and whole foods to your morning routine. It’s fresh, flavorful, and easy to make in under 20 minutes! Whether you’re looking for a light breakfast, a healthy brunch option, or even a quick weekday lunch, this dish has you covered.
Would you try a breakfast salad? Let me know your thoughts in the comments! 💬👇