New Menu Bacon and Egg Breakfast Salad with Avocado Dressing :: Tasty Recipes

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Bacon and Egg Breakfast Salad with Avocado Dressing

"Add a touch green to your morning bacon and eggs by turning them right into a salad! Refrigerate any unused dressing and use within a few days."

Ingredients :

Avocado Dressing:
1 avocado, peeled and pitted
1/2 lemon, juiced
2 tablespoons Greek yogurt
1 teaspoon more-virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/eight teaspoon floor cumin
1 teaspoon water, or as wished
salt and floor black pepper to flavor
Salad:
four slices bacon
2 eggs
four cups clean mixed veggies, rinsed and dried
1 cup cherry tomatoes, halved
1/2 cup cucumber, peeled and cut into 1/four-inch slices

Instructions :

Prep : 20M	Cook : 2M	Ready in : 30M

Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small meals processor. Pulse until aggregate is easy. Add water or milk to skinny out dressing to desired consistency. Set aside.
Cook bacon in a medium nonstick skillet over medium heat until crispy, approximately 5 mins. Drain on a paper towel-lined plate. Allow to cool; disintegrate into small portions.
Remove all however 1 tablespoon of bacon grease from the skillet. Add eggs; cowl and cook till whites are set and yolks are slightly set, 3 to 5 mins. Season with salt and pepper.
Divide combined veggies, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in favored quantity of avocado dressing. Top each salad with an egg. Serve right now.

Notes :

Substitute milk for the water if desired.
Nutrition information for this recipe includes the entire amount of dressing. The real quantity of dressing consumed will range.

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