Gluten Free Whole30 Salsa Verde Breakfast Salad with Eggs and Avocado
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Learn more →Ingredients
4 servings
For the salsa verde
- 6 medium tomatillos, husked and rinsed
- 1 jalapeño, stemmed (halved and seeded for mild heat)
- 2 cloves garlic, unpeeled
- ½ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp ground cumin
- ½ tsp salt, plus more to taste
For the eggs
- 8 large eggs
- 1 tbsp olive oil
- salt and pepper to taste
For the salad
- 6 cups mixed greens or arugula
- 2 ripe avocados, pitted, peeled, and sliced
- 1 cup cherry tomatoes, halved
- ¼ red onion, very thinly sliced
- 1 tbsp olive oil
- 1 tbsp fresh lime juice
- pinch of salt
For serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Make the salsa verde: Place the tomatillos, jalapeño, and unpeeled garlic cloves in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the tomatillos are soft and have turned from bright green to olive-drab.
- 2
Drain the tomatillos and jalapeño. Slip the garlic out of its skins. Transfer everything to a blender or food processor, add the cilantro, 2 tbsp lime juice, cumin, and 1/2 tsp salt, and blend until smooth. Taste and adjust salt. Set aside — the salsa will thicken slightly as it cools.
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