Mediterranean Diet Friendly Whole30 Salsa Verde Breakfast Salad with Eggs and Avocado

Total time35 min

Prep time20 min

Cook time15 min

Mediterranean Diet Friendly Whole30 Salsa Verde Breakfast Salad with Eggs and Avocado

This vibrant breakfast salad layers peppery greens, juicy cherry tomatoes, and thin ribbons of red onion with a fan of creamy avocado for a plate that's as satisfying as it is fresh. A bright, herby salsa verde—built from charred tomatillos, garlic, jalapeño, and a generous handful of cilantro—gets blended smooth and spooned over the top, adding tangy depth without any heaviness. Olive oil shows up throughout, both in the salad dressing and for cooking the eggs, keeping the whole dish anchored in good, simple fats. Runny-yolked eggs cooked until the whites are perfectly set finish it off, adding richness and protein right where the salad needs it. Fresh lime juice ties everything together with a citrusy snap, and the optional cilantro and lime wedges at the end make every bite taste like it just came off the stove. It's a colorful, produce-forward plate that fits beautifully into a Mediterranean Diet Friendly way of eating, whether you're serving it for breakfast, brunch, or a light dinner.

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Ingredients

4 servings

For the salsa verde

6 medium tomatillos, husked and rinsed
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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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