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Bacon and Egg Breakfast Salad with Avocado Dressing
Bacon and Egg Breakfast Salad with Avocado Dressing
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Kickstart your morning with a vibrant bacon and egg salad with fresh cucumbers, cherry tomatoes, and a luscious avocado dressing.
Ingredients:
  • 1 avocado, peeled and pitted
  • 0.5 lemon, juiced
  • 2 tablespoons Greek yogurt
  • 1 teaspoon extra-virgin olive oil
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • 0.125 teaspoon ground cumin
  • 1 teaspoon water, or as needed
  • 4 slices bacon
  • 2 eggs
  • 4 cups fresh mixed greens, rinsed and dried
  • 1 cup cherry tomatoes, halved
  • 0.5 cup cucumber, peeled and cut into 1/4-inch slices
Instructions:
  • In a small food processor, blend together avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper until smooth. Adjust the consistency by adding water or milk to your liking. Set the dressing aside.
  • Fry bacon in a medium nonstick skillet over medium heat until crispy, for roughly 5 minutes. Place on a paper towel-lined plate to drain. Let it cool before crumbling into small pieces.
  • Retain 1 tablespoon of bacon grease in the skillet. Crack eggs into the skillet, cover, and cook until whites are set and yolks are slightly runny, about 3 to 5 minutes. Season with salt and pepper to taste.
  • Arrange mixed greens, tomatoes, cucumber slices, and bacon crumbles evenly on 2 plates. Drizzle with your preferred amount of avocado dressing. Finish each salad with a beautifully cooked egg on top. Serve right away for a fresh and delicious meal.

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