Bacon and Egg Breakfast Salad with Avocado Dressing

1. 1

   In a small food processor, combine the avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper. Pulse until smooth. Add water or milk to thin the dressing to your preferred consistency. Set aside.

2. 2

   Cook the bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Let cool, then crumble into small pieces.

3. 3

   Pour off all but 1 tablespoon of the bacon grease from the skillet. Add the eggs; cover and cook until the whites are set and the yolks are barely set, 3 to 5 minutes. Season with salt and pepper.

4. 4

   Divide the mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle with your desired amount of avocado dressing. Top each salad with an egg. Serve immediately.

• Calories 509.86 kcal High
• Protein 25.28 g Good Source
• Carbs 42.18 g Moderate
• Total Fat 28.61 g High
• Saturated Fat 6.99 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 247.88 mg High
• Sodium 466.15 mg High
• Fiber 16.76 g Good Source
• Sugar 12.04 g High
• Added Sugar 0.13 g Low Source
• Calcium 143.83 mg Moderate
• Iron 5.26 mg Good Source
• Potassium 1064.15 mg Good Source
• Vitamin A 1703.46 mcg_rae Good Source
• Vitamin C 42.78 mg Good Source
• Vitamin D 1.8 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅