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mexican brunch salad with pan-charred vegetables

by Jackie Newgent  |  November 5, 2017  |  0 Comments

mexican brunch salad with pan-charred vegetables

Do you have one of those recipes that you make over and over and over again? Here’s one of mine! I thought it was time that I shared it!

Huevos rancheros is a traditional Mexican meal ideally served mid-morning. Unfortunately, it can fall into the not-so-good-for-you category. So, what can you eat if you want all of its comfort but not its excess bad fats and sodium? This brunch salad! It’s so flavorful, satisfying, and simple—and perfect for any time of day and any time of year. Use any seasonal veggies you like in place of the grape tomatoes and frozen organic corn. And if you prefer to go vegan, swap pinto or black beans in place of the fried eggs. All you need to do now is whip this up for your next Sunday brunch or Meatless Monday dinner. Enjoy it often!

mexican brunch salad with pan-charred vegetables

mexican brunch salad with pan-charred vegetables

Yield: 1 serving

Serving size: 1 entrée salad


  • 1 tablespoon avocado oil (divided)
  • 1/2 cup frozen organic corn, thawed
  • 1/2 cup grape tomatoes
  • 1/4 teaspoon sea salt (divided)
  • 1 tablespoon lime juice
  • 2 cups packed fresh baby arugula or mixed baby greens (2 ounces)
  • 1 to 2 scallions, green and white parts, thinly sliced
  • 2 large organic eggs*
  • 6 organic blue corn tortilla chips, broken into bite-size pieces
  • 1/2 Hass avocado, pitted, peeled, and sliced
  • 2 tablespoons fresh cilantro leaves
  • Hot pepper sauce, to taste


  1. In a large cast iron or other stick-resistant skillet, heat 1 teaspoon of the avocado oil over medium-high heat. Add the corn and tomatoes and sauté until cooked through and lightly charred, about 6 minutes. Season with 1/8 teaspoon of the salt. Transfer to a small bowl and set aside.
  2. In a medium mixing bowl, whisk together the lime juice and 1 teaspoon of the oil. Add the arugula and scallion, toss to coat, and arrange on a dinner plate or in a serving bowl.
  3. Heat the remaining 1 teaspoon oil in the skillet over medium-high heat. Add the eggs and fry as desired.
  4. Arrange the eggs, tortilla chips, avocado, and corn-tomato mixture over the dressed greens. Sprinkle the eggs and avocado with the remaining 1/8 teaspoon salt. Add the cilantro and hot sauce to taste, and serve.

Per serving: 560 calories, 7g saturated fat, 0g trans fat, 375mg cholesterol, 770mg sodium, 45g total carbohydrate, 9g dietary fiber, 8g total sugars includes 0g added sugars, 20g protein


*If prefer a vegan version of this recipe, replace eggs with 1/2 cup black or pinto beans.


The “Before” Version

Inspired by speedy huevos rancheros

Per serving: 660 calories, 11g saturated fat, 460mg cholesterol, 2330mg sodium, 71g carbohydrate


Tasteover Tips

  • Try transforming an entrée without greens into a green leafy salad-based entree
  • Consider opting for plant-based comfort, like avocado, in lieu of cheese
  • Punch up veggie variety for color and nutrient variety; pan-char veggies for extra flavor depth
  • Go for still more flavor with a finish of fresh cilantro and hot sauce


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