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Bacon and Egg Breakfast Salad with Avocado Dressing

Rated as 5 out of 5 Stars

"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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30 m servings 414
Original recipe yields 2 servings (2 salads)


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  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.


  • Cook's Note:
  • Substitute milk for the water if desired.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of dressing. The actual amount of dressing consumed will vary.

Nutrition Facts

Per Serving: 414 calories; 31.5 21.2 18.8 209 615 Full nutrition

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I made this this morning and the idea is great. I made it according to the recipe and I thought the dressing overpowered everything. To start with I hate Greek yogurt and I thought it took awa...