Bacon and Egg Breakfast Salad with Avocado Dressing

Bacon and Egg Breakfast Salad with Avocado Dressing

Start your day off green with this bacon and egg breakfast salad featuring cucumber, cherry tomatoes, and a creamy avocado dressing.

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

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.

Ingredients

  • 2 eggs
  • 4 slices bacon
  • salt and ground black pepper to taste
  • 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
  • 0.5 lemon, juiced
  • 0.25 teaspoon garlic powder
  • 0.125 teaspoon ground cumin
  • 0.25 teaspoon onion powder
  • 0.5 cup cucumber, peeled and cut into 1/4-inch slices

Categories

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