This Breakfast Salad with Egg & Salsa Verde Vinaigrette is a celebration of fresh, wholesome ingredients that will invigorate your mornings. Soft-boiled eggs pair perfectly with creamy avocado and a medley of crisp vegetables, all brought together by a tangy salsa verde vinaigrette. It’s a meal that is as satisfying as it is nutritious.
Whether you’re looking to start your day on a healthy note or planning a delightful brunch, this salad is the perfect choice. Easy to prepare and visually stunning, it makes a great addition to any breakfast table. The combination of flavors and textures ensures every bite is both refreshing and fulfilling.
Full Recipe:
Ingredients:
- 6 cups mixed greens (e.g., arugula, spinach, or kale)
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup radishes, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons salsa verde
- Salt and pepper, to taste
Directions:
- Bring a small pot of water to a boil. Gently add the eggs and cook for 6-7 minutes for soft-boiled or 10 minutes for hard-boiled. Cool the eggs in ice water, then peel and set aside.
- In a small bowl, whisk together the olive oil, lime juice, salsa verde, salt, and pepper to create the vinaigrette.
- In a large serving bowl or on individual plates, arrange the mixed greens. Top with cherry tomatoes, avocado, cucumber, red onion, radishes, and feta cheese, if using.
- Slice the eggs in half and place them on the salad.
- Drizzle the salsa verde vinaigrette over the salad and serve immediately.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 310 kcal | Servings: 4 servings
History and Inspiration:
Breakfast salads are a growing trend in modern cuisine, inspired by the idea of starting the day with a nutrient-packed meal. Unlike traditional breakfasts, which often rely heavily on carbs, this salad introduces fresh greens and protein-rich ingredients for a light yet satisfying start. The salsa verde vinaigrette adds a tangy twist, influenced by Latin American flavors, making it a unique and refreshing option for those looking to break away from the usual breakfast staples.
Cooking Tips:
- Perfect Soft-Boiled Eggs: For soft-boiled eggs with a creamy yolk, use eggs straight from the fridge, and set a timer for 6-7 minutes once the water begins boiling. Immediately cool them in ice water to stop the cooking process and make peeling easier.
- Customizable Vinaigrette: While salsa verde provides a zesty base, you can customize the vinaigrette with a pinch of chili flakes for spice or a dash of honey for sweetness.
- Greens of Your Choice: Although the recipe uses mixed greens, you can substitute with arugula for a peppery kick, spinach for mildness, or kale for a heartier texture.
- Add More Protein: If you’re looking for a heartier meal, add grilled chicken, smoked salmon, or even tofu cubes for a vegetarian boost.
- Make It Dairy-Free: Skip the feta cheese or use a plant-based alternative to make this salad dairy-free.
Health Benefits:
This salad is loaded with ingredients that are great for your health:
- Eggs: A great source of high-quality protein, eggs provide essential amino acids and are rich in vitamins D, B12, and choline.
- Avocado: Packed with heart-healthy monounsaturated fats and fiber, avocados contribute to satiety and improve digestion.
- Mixed Greens: Low in calories but high in vitamins A, C, and K, as well as antioxidants, they help support overall health.
- Salsa Verde: Made from fresh herbs, lime juice, and olive oil, this vinaigrette is not only flavorful but also packed with healthy fats and vitamin C.
Presentation Ideas:
For a stunning presentation, serve the salad in a shallow bowl, arranging the toppings in sections for a rainbow-like effect. Place the halved eggs at the center, drizzle the vinaigrette generously, and finish with a sprinkle of fresh herbs or a pinch of flaky sea salt.
Pairing Suggestions:
- Pair this breakfast salad with a side of whole-grain toast for added texture.
- Serve with a refreshing green smoothie or freshly brewed herbal tea to complement the flavors.
Fun Fact:
The idea of a breakfast salad might sound unconventional, but incorporating greens into your morning meal can improve energy levels and digestion. Starting your day with a balance of protein, healthy fats, and fiber helps maintain steady blood sugar levels throughout the day.
Why This Recipe Works:
The Breakfast Salad with Egg & Salsa Verde Vinaigrette is a perfect way to combine breakfast classics with a modern, health-conscious twist. It balances the creamy richness of eggs and avocado with the zesty brightness of salsa verde, making it both indulgent and refreshing. The combination of textures—from the crisp greens to the tender eggs—ensures every bite is satisfying. It’s a versatile dish that can work for breakfast, brunch, or even a light lunch.
Variations to Try:
- Mediterranean Flair: Replace the salsa verde with a tahini-lemon dressing, add olives, and sprinkle in some roasted chickpeas.
- Asian-Inspired: Use a sesame-ginger vinaigrette, swap the mixed greens for baby bok choy, and top with a soft-boiled soy-marinated egg.
- Spicy Kick: Add sliced jalapeños or a dash of cayenne pepper to the vinaigrette for a spicy version.
- Vegan Option: Swap the eggs with marinated tofu or tempeh slices and replace the feta cheese with a dairy-free alternative.
Seasonal Adjustments:
- Spring: Include fresh asparagus tips or peas for added seasonal vibrancy.
- Summer: Incorporate juicy seasonal fruits like mango or strawberries to add a sweet contrast.
- Fall: Use roasted root vegetables like sweet potatoes or beets for an earthy flavor.
- Winter: Add warm sautéed mushrooms or roasted Brussels sprouts for a cozy touch.
How to Store and Meal Prep:
- Make Ahead: Prep the vinaigrette and store it in a sealed jar in the refrigerator for up to 5 days. Boil the eggs in advance and refrigerate them with the shell on for up to 3 days.
- Storing Leftovers: Keep the salad ingredients separate from the dressing to prevent the greens from wilting. Assemble just before serving for the freshest taste.
- Quick Assembly: Prepare all ingredients the night before, and you’ll have a wholesome breakfast ready in just a few minutes in the morning.
Nutritional Benefits:
This salad is packed with nutrients:
- Protein: The eggs provide high-quality protein to keep you full and energized.
- Healthy Fats: Avocado and olive oil contribute heart-healthy fats that support brain and heart health.
- Vitamins and Minerals: The greens are rich in vitamins A and K, while the salsa verde and lime juice provide a boost of vitamin C for immunity.
- Low-Carb and Gluten-Free: This recipe is naturally low in carbs and free from gluten, making it suitable for various dietary preferences.
Reader-Friendly Tips:
- For Beginners: Don’t overcook the eggs! A timer is your best friend for perfectly soft or hard-boiled eggs.
- For Busy Mornings: Assemble the salad in a jar for a grab-and-go breakfast option. Keep the dressing at the bottom and the greens at the top to prevent sogginess.
- For Families: Serve the salad with toast or pita bread on the side to make it more filling for growing kids or active family members.
Behind the Salsa Verde Vinaigrette:
Salsa verde, a staple in Mexican cuisine, is typically made with tomatillos, fresh herbs, lime juice, and olive oil. This vinaigrette-inspired version incorporates the vibrant flavors of salsa verde but balances them with olive oil and lime juice for a lighter touch. It’s the secret ingredient that ties all the salad components together.
Conclusion:
The Breakfast Salad with Egg & Salsa Verde Vinaigrette is a fresh, flavorful way to start your day. Packed with crisp greens, creamy avocado, and protein-rich eggs, all tied together with a zesty vinaigrette, it’s both healthy and satisfying. Perfect for breakfast, brunch, or a light lunch, this versatile dish is easy to prepare and customizable to your taste. Give it a try and bring a burst of freshness to your mornings!