Bacon And Egg Breakfast Salad With Avocado Dressing
Avocado oil is a wonderful medium for oil infusions because of its mild, buttery flavor.
Recipe Summary 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.Ingredients | Avocado Oil Salad Dressing Recipe1 avocado, peeled and pitted½ lemon, juiced2 tablespoons Greek yogurt1 teaspoon extra-virgin olive oil¼ teaspoon garlic powder¼ teaspoon onion powder⅛ teaspoon ground cumin1 teaspoon water, or as neededsalt and ground black pepper to taste4 slices bacon2 eggs4 cups fresh mixed greens, rinsed and dried1 cup cherry tomatoes, halved½ cup cucumber, peeled and cut into 1/4-inch slicesDirectionsCombine 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.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.Substitute milk for the water if desired.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. Info | Avocado Oil Salad Dressing Recipeprep: 20 mins cook: 10 mins total: 30 mins Servings: 2 Yield: 2 salads
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