Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

cook:
10 mins
total:
30 mins
prep:
20 mins
Servings:
2
Yield:
2 salads
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Avocado Dressing:
Salad:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Substitute milk for the water if desired.

Editor's Notes:

Nutrition data for this recipe includes the full amount of dressing. The actual amount of dressing consumed will vary. Please note the differences in ingredient amounts when using the magazine version of this recipe. 

Nutrition Facts

414 calories; protein 18.8g; carbohydrates 21.2g; fat 31.5g; cholesterol 208.6mg; sodium 615.1mg. Full Nutrition
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