Huevos Rancheros Salad Bowl
The Mexican breakfast gets a twist, making it a perfect vegetarian brunch option.
Salads
Gluten-free
Ingredients per serving
Prepare the Pickled Red Onions
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Red onion 2.0 each
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Lime juice 1.0 cup
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Sugar, turbinado 1.0 Tbsp
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Salt and Pepper, to taste
Prepare the Tortilla Chips
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Paprika 2.0 tsp
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Ancho chili powder 2.0 tsp
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Citric acid 1.0 tsp
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Cayenne, ground 0.5 tsp
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Kosher salt, to taste
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Corn tortillas, cut in thin strips 10.0 each
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Vegetable oil for frying, as needed
Prepare the Roasted Pepper Salsa
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Red onion, finely diced 2.0 cups
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Fire roasted red peppers, finely diced 2.0 cups
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Jalapeno, finely diced 1.0 cup
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Chopped cilantro 0.5 cup
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Lime juice 0.5 cup
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Salt, To Taste
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Hellmann's® Charred Tomato & Garlic Dressing 6 x 32 oz 16.0 oz
Prepare the Salad
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Mixed lettuces, chopped 10.0 cups
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Avocado, small dice 5.0 each
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Tomatoes, medium, small dice 5.0 each
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Soft boiled eggs, cooled and shelled 10.0 each
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Cotija cheese, crumbled 1.25 cups
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Scallions, green parts only, (thin) sliced 10.0 Tbsp
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Hellmann's® Charred Tomato & Garlic Dressing 6 x 32 oz 10.0 oz
Preparation
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Prepare the Pickled Red Onions
- Thinly slice the onions and toss with lime juice and sugar. Season with salt and pepper to taste. Refrigerate at least 2 hours.
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Prepare the Tortilla Chips
- Combine spices in a small bowl.
- Fry the tortilla strips at 350F until golden brown. Drain, toss with spice mixture and set aside to cool; store in airtight container.
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Prepare the Roasted Pepper Salsa
- Combine all ingredients; season to taste with salt. Allow to macerate. Refrigerate until needed.
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Prepare the Salad
- For each portion, place 1 cup mixed lettuces in a bowl. In segments in the bowl, add ½ cup Roasted Pepper Salsa, ½ of a diced avocado, ½ of a diced tomato, 1/8 cup pickled red onion and ¼ cup fried tortilla strips. Top with soft boiled egg, cut in half, and drizzle with 1 ozHellmann's ® Charred Tomato and Garlic. Garnish with 2 Tbsp cotija cheese and scallions.
