Huevos Rancheros Salad

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Vinaigrette

1 tsp lime zest

2 tbsp freshly squeezed lime juice

2 tbsp apple cider vinegar

1 tbsp honey

2 tsp dijon mustard

1 tsp chili powder

1 garlic clove, minced

1/4 tsp salt and pepper

1/3 cup canola oil

Salad

4 egg

1 tbsp canola oil

1 tsp chili powder

8 corn tortillas

6 cup mixed greens

19 oz can of black beans, drained

1/2 cup diced white onion

1 diced roma tomato

1/4 cup feta cheese

1 avocado, thinly sliced

Amount Per Serving

610 Calories

Fat

38 g

Saturated Fat

6 g

Sodium

680 mg

Sugar

8 g

Protein

18 g

Fibre

14 g

Carbohydrate

57 g

Directions

Dressing: Stir together lime zest, lime juice, vinegar, honey, mustard, chili powder, cumin, garlic, salt and pepper. Slowly whisk in oil until combined. Set aside.
Salad: Place eggs in small saucepan; pour in enough cold water to cover eggs by 1 inch (2.5 cm). Set over high heat; bring to boil. Cover and remove from heat. Let stand for 5 minutes. Drain and place under cold running water until easy enough to handle. Peel carefully.
Meanwhile, preheat broiler to high. Whisk oil with chili powder; brush lightly over both sides of each tortilla. Broil for 3 to 5 minutes per side or until crisp and lightly browned. Let cool completely.
Place two tortillas on each of four dinner plates. Divide mixed greens evenly over tortillas. Top with black beans, onion, tomato, cheese and avocado. Cut each egg in half and arrange over salad. Drizzle with vinaigrette. Serve immediately.

Customize the eggs based on your preference – try fried, poached or chopped hard boiled eggs.

Huevos Rancheros Salad

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Ingredients

Directions