Recipes Salad Green Salad Recipes Bacon and Egg Breakfast Salad with Avocado Dressing 5.0 (3) 3 Reviews 2 Photos 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. Submitted by Kim Updated on February 25, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Servings: 2 Yield: 2 salads Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Avocado Dressing: 1 avocado, peeled and pitted ½ lemon, juiced 2 tablespoons Greek yogurt 1 teaspoon extra-virgin olive oil ¼ teaspoon garlic powder ¼ teaspoon onion powder ⅛ teaspoon ground cumin 1 teaspoon water, or as needed salt and ground black pepper to taste Salad: 4 slices bacon 2 eggs 4 cups fresh mixed greens, rinsed and dried 1 cup cherry tomatoes, halved ½ cup cucumber, peeled and cut into 1/4-inch slices Directions 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. Cook's Note: Substitute milk for the water if desired. Editor's Notes: 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. I Made It Print Nutrition Facts (per serving) 414 Calories 32g Fat 21g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 414 % Daily Value * Total Fat 32g 40% Saturated Fat 7g 36% Cholesterol 209mg 70% Sodium 615mg 27% Total Carbohydrate 21g 8% Dietary Fiber 11g 41% Total Sugars 3g Protein 19g 38% Vitamin C 64mg 71% Calcium 130mg 10% Iron 4mg 22% Potassium 1273mg 27% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.