Bacon and Egg Breakfast Salad with Avocado Dressing
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
Ingredients:
- 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
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.
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 |