For the Salsa Verde Vinaigrette (Makes about 3/4 cup):

• Tomatillos: 4 medium (about 150g), husked, rinsed, and roughly chopped
• Fresh Cilantro: 1 packed cup, stems and leaves
• Jalapeño: ½ to 1 small, stemmed and roughly chopped (seeds removed for less heat, keep some for more)
• Garlic: 1 large clove, peeled and smashed
• Lime Juice: 3 tablespoons, freshly squeezed (about 1 large lime)
• Extra Virgin Olive Oil: 6 tablespoons (1/4 cup + 2 tbsp)
• Water: 1-2 tablespoons (optional, to adjust consistency)
• Salt: ½ teaspoon, or to taste
• Black Pepper: ¼ teaspoon, freshly ground, or to taste
• Optional: Pinch of ground cumin or a small squeeze of agave/honey for balance

For the Salad (Per Serving – Multiply by 2 for the full recipe):

• Mixed Greens: 2 large handfuls (about 2-3 cups loosely packed) – A mix like spinach, arugula, and romaine works well.
• Cherry Tomatoes: ½ cup, halved or quartered if large
• Cucumber: ¼ cup, sliced or diced
• Red Onion: 2 tablespoons, thinly sliced (soak in cold water for 5 mins to mellow the flavour if desired)
• Avocado: ½ medium, pitted, peeled, and sliced or diced
• Radishes: 2-3, thinly sliced (optional, for peppery crunch)

For the Eggs & Toppings (Per Serving – Multiply by 2 for the full recipe):

• Large Eggs: 2
• Olive Oil or Butter: For cooking eggs (if frying)
• Crumbled Cotija or Feta Cheese: 1-2 tablespoons (optional, adds saltiness)
• Toasted Pepitas (Pumpkin Seeds) or Sunflower Seeds: 1 tablespoon (for crunch)
• Optional: Cooked black beans (¼ cup), crumbled bacon (1 strip), pickled red onions, microgreens, fresh cilantro leaves for garnish.