Bacon and Egg Breakfast Salad with Avocado Dressing recipe

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Ingredients

1 avocado, peeled and pitted
½ lemon, juiced
2 tablespoons Greek yogurt
1 teaspoon extra-virgin olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon ground cumin
1 teaspoon water, or as needed
salt and ground black pepper to taste
4 slices bacon
2 eggs
4 cups fresh mixed greens, rinsed and dried
1 cup cherry tomatoes, halved
½ cup cucumber, peeled and cut into 1/4-inch slices

Nutrition Info

414.4 calories
carbohydrate: 21.2 g
cholesterol: 208.6 mg
fat: 31.5 g
fiber: 11.4 g
protein: 18.8 g
saturatedFat: 7.2 g
servingSize: -
sodium: 615.1 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.

  2. Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool, crumble into small pieces.

  3. Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs, cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.

  4. Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.

Recipe Yield

2 salads

Recipe Note

Add a little green to your morning bacon and eggs by turning them into a salad! Refrigerate any unused dressing and use within a few days.

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