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.

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.

Per Serving: 414 calories; protein 18.8g; carbohydrates 21.2g; fat 31.5g; cholesterol 208.6mg; sodium 615.1mg.

Product salad is one of the nicest salads to produce . It is more in body delight and water content . As fruits can make natural sweetness , you must have them for breakfast . The sweetness in it will give you more energy for the 24 hours and make body fit with your get sugar producer cravings too.

Salads is sometimes get a not good for being unsatisfying (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is less talked more , but it’s precisely where you’ll find the good vegetable fruit that may get weight loss.