Salad for breakfast? Absolutely! This Breakfast Salad with Egg & Salsa Verde Vinaigrette is a fresh and hearty way to kick-start your morning. With 3 full cups of veggies, a satisfying boiled egg, and a tangy vinaigrette made with salsa verde, it’s a nutrient-packed, energizing option. Perfect for those who want to fuel their day with a colorful, whole-food meal that’s both delicious and dietitian-approved.

Full Recipe: 

Ingredients

Note: The full ingredient breakdown isn’t listed on the webpage. Based on the title and standard prep, here’s a typical breakdown inferred for a similar salad:

• 3 cups mixed salad greens or chopped vegetables (e.g., spinach, arugula, cucumber, cherry tomatoes)

• 1 large egg, hard-boiled or soft-boiled

• 5 tablespoons salsa verde vinaigrette (typically made from salsa verde, olive oil, lime juice, garlic, and seasoning)

Directions

1. Prepare the vinaigrette by combining salsa verde with olive oil, lime juice, minced garlic, salt, and pepper to taste. Whisk until smooth.

2. Assemble 3 cups of your favorite salad vegetables or greens in a large bowl.

3. Top the salad with one boiled egg (sliced or halved).

4. Drizzle with 5 tablespoons of the salsa verde vinaigrette.

5. Toss gently and serve immediately.

Nutrients (Per Serving)

• Calories: 527

• Total Carbohydrate: 37g (13% DV)

• Dietary Fiber: 13g (46% DV)

• Total Sugars: 2g

• Protein: 16g (32% DV)

• Total Fat: 34g (44% DV)

• Saturated Fat: 5g (25% DV)

• Cholesterol: 186mg (62% DV)

• Sodium: 660mg (29% DV)

• Potassium: 1001mg (21% DV)

Why Salad for Breakfast?

The concept of a breakfast salad might raise eyebrows for some, but it’s gaining popularity among wellness-minded eaters for good reason. Traditional breakfasts tend to lean heavily on refined carbohydrates and added sugars, often lacking the fiber and variety of nutrients our bodies crave first thing in the morning. Enter the breakfast salad: a bright, veggie-forward dish that offers a complete balance of macros and micronutrients to start your day with energy and clarity.

By incorporating leafy greens, fresh vegetables, healthy fats, and a boiled egg for protein, this salad offers:

• Sustained energy from complex carbohydrates and healthy fats

• Improved digestion thanks to dietary fiber

• A higher intake of vitamins and minerals, including vitamin C, folate, iron, and potassium

• Better blood sugar regulation, especially important for those watching carb intake or managing insulin levels

• An anti-inflammatory boost from whole, minimally processed ingredients

Unlike sugary breakfast pastries or fast food, this salad will leave you feeling alert, light, and genuinely nourished.

The Perfect Balance: Protein, Fiber, and Flavor

One of the highlights of this dish is its ability to balance the macronutrients your body needs to stay energized and satisfied until your next meal.

• The egg provides high-quality, complete protein and essential fats, as well as B vitamins and choline, a nutrient important for brain health. Whether hard-boiled for convenience or soft-boiled for richness, it adds a creamy texture that anchors the salad.

• The greens and vegetables bring hydration, fiber, and bulk to the plate. Arugula adds peppery zest, spinach offers iron and magnesium, and cucumbers or cherry tomatoes contribute crunch and sweetness.

• The salsa verde vinaigrette elevates the flavor profile. This isn’t just olive oil and lemon juice—it’s a bold, tangy mix made with salsa verde, which typically includes tomatillos, jalapeños, lime, garlic, and herbs. Blended with olive oil and a splash of lime juice, it becomes a zesty, herbaceous dressing that adds depth and brightness.

The result is a meal that is satisfying without being heavy, and flavorful without relying on excess salt, sugar, or processed ingredients.

What Makes the Salsa Verde Vinaigrette Stand Out

This salad’s vinaigrette is where the magic really happens. Unlike standard dressings, which may rely on vinegar or creamy bases, this one is based on salsa verde—a Mexican-inspired green sauce made from tomatillos and green chilies. Combined with olive oil, lime juice, and a bit of garlic, it becomes a bold, slightly tangy vinaigrette that’s miles ahead of store-bought salad dressings in terms of freshness and character.

• Tomatillos provide acidity and a unique tart flavor.

• Jalapeños or other green chiles add mild heat.

• Cilantro and garlic contribute brightness and depth.

• Olive oil brings healthy fat and a smooth mouthfeel.

• Lime juice sharpens the flavor and boosts vitamin C.

It’s the kind of dressing that doesn’t just coat the salad—it transforms it, bringing a smoky, citrusy element that pairs perfectly with the boiled egg and fresh greens.

A Meal That Fits Many Lifestyles

Whether you’re plant-forward, gluten-free, paleo-ish, or simply trying to eat more mindfully, this breakfast salad adapts effortlessly to a wide range of eating styles. It’s free of processed grains and sugars, high in fiber and healthy fats, and rich in micronutrients.

And because it’s completely customizable, it also works for families or picky eaters. Don’t like arugula? Use butter lettuce. Want more protein? Add extra egg, leftover chicken, or a scoop of cooked quinoa. Looking for more crunch? Toss in pumpkin seeds or sliced radishes.

This adaptability makes it not only a versatile recipe but also a practical one—perfect for reducing food waste and using whatever fresh ingredients you already have on hand.

A Great Meal Prep or On-the-Go Option

You don’t need to be a morning person to enjoy this salad. In fact, it’s an ideal meal-prep option. You can:

• Boil eggs in advance and store them in the fridge for up to a week.

• Pre-mix the vinaigrette and keep it in a mason jar for up to five days.

• Wash and chop your veggies ahead of time and portion them into containers.

When you’re ready to eat, just assemble and drizzle the dressing. It’s even portable enough to bring to work or school with a cooler pack.

Health Benefits at a Glance

• High in protein (from the egg) to support muscle repair and satiety

• Rich in antioxidants from leafy greens and salsa verde

• Low in sugar and refined carbs, which helps stabilize energy levels

• Heart-healthy fats from olive oil

• Good source of fiber, supporting digestion and gut health

• Naturally hydrating, thanks to water-rich vegetables

With 527 calories per serving and a balanced ratio of fat, carbs, and protein, it’s a full and satisfying meal—not just a light snack.

Serving Suggestions and Customizations

Make it your own with these tasty additions or swaps:

• Add avocado for creaminess and extra healthy fats.

• Top with roasted chickpeas or a spoonful of hummus for added texture and plant protein.

• Swap the egg for grilled tofu or tempeh to make it vegan.

• Use roasted sweet potatoes or quinoa if you want a heartier bowl.

• Sprinkle with seeds like sunflower, chia, or hemp for an extra nutritional punch.

You can also add seasonal ingredients like grilled corn, roasted bell peppers, or even fruit like mango or strawberries for a sweet-savory contrast.

Conclusion

The Breakfast Salad with Egg & Salsa Verde Vinaigrette is a delicious reimagining of how mornings should taste—fresh, bold, and loaded with nutrients. It’s a celebration of real food that doesn’t take much effort but delivers huge flavor and nourishment. Whether you’re looking to upgrade your breakfast routine, eat more vegetables, or simply try something new, this salad is a must-try recipe.

It’s vibrant, energizing, and endlessly versatile, proving that salads aren’t just for lunch or dinner. Start your day with color, crunch, and clean energy—and you’ll wonder why you didn’t try it sooner.