Breakfast salads sound like a bold move, but this one earns its place on the morning table fast. A bed of peppery greens and arugula gets tossed in fresh lime juice and olive oil, then layered with creamy avocado slices, halved cherry tomatoes, and thin ribbons of red onion before the real magic lands on top. The homemade salsa verde — built from simmered tomatillos, jalapeño, garlic, cilantro, and cumin — is bright, tangy, and just a little smoky, and it doubles as the dressing that ties every component together. Two fried eggs per plate add richness and staying power, making this a genuinely satisfying meal that carries you well past the mid-morning slump. Every single ingredient here is compliant with the program's rules, so there's no label-reading or substitution stress — just whole, real food cooked simply. It serves four, which makes it a great option for a weekend brunch when you want something impressive without a lot of fuss. Finish each plate with extra cilantro and a squeeze of lime, and it looks as good as it tastes.
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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.
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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