Bacon and Egg Breakfast Salad with Avocado Dressing

Ingredients

• avocado, peeled and pitted
• 1/2 lemon, juiced
• tablespoon sGreek yogurt
• teaspoon extra-virgin olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon ground cumin
• teaspoon water, or as needed
• salt and ground black pepper to taste
• slice sbacon
• eggs
• cup sfresh mixed greens, rinsed and dried
• cup cherry tomatoes, halved
• 1/2 cup cucumber, peeled and cut into 1/4-inch slice s

Instructions

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.
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.
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.
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.

Tips

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. Substitute milk for the water if desired.