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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 414 Calories

Ingredients

• 2 eggs
• 4 slices bacon
• ½ lemon, juiced
• salt and ground black pepper to taste
• ¼ teaspoon garlic powder
• ⅛ teaspoon ground cumin
• ¼ teaspoon onion powder
• 1 avocado, peeled and pitted
• 1 cup cherry tomatoes, halved
• 1 teaspoon water, or as needed
• 1 teaspoon extra-virgin olive oil
• 2 tablespoons Greek yogurt
• 4 cups fresh mixed greens, rinsed and dried
• ½ cup cucumber, peeled and cut into 1/4-inch slices

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.