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 caloriescarbohydrate: 21.2 gcholesterol: 208.6 mgfat: 31.5 gfiber: 11.4 gprotein: 18.8 gsaturatedFat: 7.2 gservingSize: -sodium: 615.1 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Bacon and Egg Breakfast Salad with Avocado Dressing
Directions
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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.
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.
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.
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.