Avocado, Hard-Boiled Egg & Turkey Bacon Salad
The tangy mustard vinaigrette adds a bright, zesty flavor that ties everything together. It’s a well-balanced, high-protein, and low-carb salad that works perfectly for a light meal or hearty snack.
Ingredients
For the Salad:
2 large eggs
2 slices turkey bacon (or regular bacon), cooked and crumbled
½ avocado, diced
2 cups mixed greens (arugula, spinach, or lettuce)
¼ cup cherry tomatoes, halved
1 Tbsp red onion, thinly sliced
Salt and pepper, to taste
For the Mustard Vinaigrette:
1 Tbsp olive oil
½ Tbsp apple cider vinegar
½ tsp Dijon mustard
Salt and pepper, to taste
Macronutrients
Protein: 20g
Fat: 30g
Carbohydrates: 8g
Preparation
Cook the eggs: Bring a small pot of water to a boil. Carefully lower the large eggs (2) into the water and cook for about 10 minutes for hard-boiled. Transfer to an ice bath to cool, then peel and slice in half.
Prepare the bacon: Cook the turkey bacon (2 slices) in a skillet over medium heat until crispy. Remove and crumble into small pieces.
Make the mustard vinaigrette: In a small bowl, whisk together olive oil (1 Tbsp), apple cider vinegar (½ Tbsp), Dijon mustard (½ tsp), salt and pepper to taste, until well combined.
Assemble the salad: Arrange the mixed greens on a plate (2 cups.) Top with diced avocado (½), halved cherry tomatoes (¼ cup), sliced red onion (1 Tbsp), crumbled turkey bacon, and the sliced hard-boiled eggs. Season lightly with salt and pepper. Drizzle the mustard vinaigrette over the salad. Serve immediately, garnishing with extra black pepper or fresh herbs if desired.
SUNDAY 250504