Bacon and Egg Breakfast Salad with Avocado Dressing

Name: Bacon and Egg Breakfast Salad with Avocado Dressing
Total time: 30
Yield: 2
Ingredients: 1 avocado, peeled and pitted; 0.5 lemon, juiced; 2 tablespoons Greek yogurt; 1 teaspoon extra-virgin olive oil; 0.25 teaspoon garlic powder; 0.25 teaspoon onion powder; 0.125 teaspoon ground cumin; 1 teaspoon water, or as needed; salt and ground black pepper to taste; 4 slices bacon; 2 eggs; 4 cups fresh mixed greens, rinsed and dried; 1 cup cherry tomatoes, halved; 0.5 cup cucumber, peeled and cut into 1/4-inch slices

Recipe by Kim from allrecipes.com

Breakfast 30 Mins.

Ingredients

2 servings

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1 avocado, peeled and pitted
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0.5 lemon, juiced
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2 tablespoons Greek yogurt
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1 teaspoon extra-virgin olive oil
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0.25 teaspoon garlic powder
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0.25 teaspoon onion powder
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0.125 teaspoon ground cumin

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1 teaspoon water, or as needed
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salt and ground black pepper to taste
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4 slices bacon
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2 eggs
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4 cups fresh mixed greens, rinsed and dried
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1 cup cherry tomatoes, halved
•

0.5 cup cucumber, peeled and cut into 1/4-inch slices

Instructions

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.
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.