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Prep Time:10 minsTotal Time:10 minsServings:1Yield:1 servingJump to Nutrition Facts
Prep Time:10 minsTotal Time:10 minsServings:1Yield:1 serving
Prep Time:10 mins
Prep Time:
10 mins
Total Time:10 mins
Total Time:
Servings:1
Servings:
1
Yield:1 serving
Yield:
1 serving
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonssalsa verde, such as Frontera brand1tablespoonplus 1 tsp. extra-virgin olive oil, divided2tablespoonschopped cilantro, plus more for garnish2cupsmesclun or other salad greens8blue corn tortilla chips, broken into large pieces½cupcanned red kidney beans, rinsed¼avocado, sliced1large egg
Cook Mode(Keep screen awake)
Ingredients
3tablespoonssalsa verde, such as Frontera brand
1tablespoonplus 1 tsp. extra-virgin olive oil, divided
2tablespoonschopped cilantro, plus more for garnish
2cupsmesclun or other salad greens
8blue corn tortilla chips, broken into large pieces
½cupcanned red kidney beans, rinsed
¼avocado, sliced
1large egg
DirectionsWhisk salsa, 1 Tbsp. oil, and cilantro in a small bowl. Toss half the mixture with mesclun (or other greens) in a shallow dinner bowl.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.Originally appeared: Diabetic Living Magazine, Fall 2020
Directions
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.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.
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.
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.
Originally appeared: Diabetic Living Magazine, Fall 2020
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Nutrition Facts(per serving)527Calories34gFat37gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
