Bacon and Egg Breakfast Salad with Avocado Dressing

Bacon and Egg Breakfast Salad with Avocado Dressing

Salad Green Salads

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.

Servings per recipe: 2
Calories per serving: 414
Preparation time: 20m
Total cooking time: 30m


  • Avocado Dressing:
  • 1 avocado, peeled and pitted
  • 1/2 lemon, juiced
  • 2 tablespoons Greek yogurt
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground cumin
  • 1 teaspoon water, or as needed
  • salt and ground black pepper to taste
  • Salad:
  • 4 slices bacon
  • 2 eggs
  • 4 cups fresh mixed greens, rinsed and dried
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, peeled and cut into 1/4-inch slices


  • 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.

Nutrion facts:

Total Fat 31.5g 48%
    Saturated Fat 7.0g  
Cholesterol 209mg 70%
Sodium 615mg 25%
Potassium 1273mg 36%
Total Carbohydrates 21.2g 7%
Dietary Fiber 11.4g 46%
Protein 18.8g 38%
Sugars 3g  
Vitamin A 3901IU  
Vitamin C 64mg  
Calcium 130mg  
Iron 4mg  
Thiamin 0mg  
Niacin 8mg  
Vitamin B6 1mg  
Magnesium 85mg  
Folate 249mcg