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Breakfast Salad with Egg & Salsa Verde Vinaigrette
Ingredients
  • 3 tablespoons salsa verde, such as Frontera brand
  • 1 tablespoon plus 1 tsp. extra-virgin olive oil, divided
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 2 cups mesclun or other salad greens
  • 8 blue corn tortilla chips, broken into large pieces
  • ½ cup canned red kidney beans, rinsed
  • ¼ avocado, sliced
  • 1 large egg
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