BLT Breakfast Salad

Recipe inspired by: Australian Avocados

Course Breakfast, Salad
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 2

Ingredients

Salad

  • 1 bag of greens or 1 head kale
  • 1/4 red onion, diced
  • 1 large tomato, diced
  • 1/3 cup roasted sunflower seeds
  • 6 pieces of bacon, cooked and chopped
  • 1 ripe avocado, thinly sliced
  • 2 eggs, soft boiled
  • salt & pepper to taste

Dressing

  • 1/4 cup olive oil
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp Dijon mustard
  • juice from 1 lemon

Instructions

  1. In a large bowl combine your greens, onion, tomato, sunflower seeds and chopped up crispy bacon.

  2. Place all of your salad dressing ingredients together in a mason jar. Put the lid on the jar and shake until the dressing has completely come together.

  3. Pour the dressing over your salad and work it into the leaves. Use your hands if necessary. Set the salad aside.

  4. Soft boil your eggs. Six minutes in boiling water. Once the eggs are done, peel them, slice them open and serve them on top of salad with avocado.

Contact Sally

Nourished Roots Nutrition, LLC
P: (303) 209-8640
F: (303) 209-8482
nourishedrootsrd@gmail.com

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Tip of the Day

Even the healthiest of cooking oils can inflame our bodies after they have been oxidized by air and light. Keep cooking oil bottles closed when not in use, buy in small quantities (even if that means you pay a bit more for each ounce), store oil away from light, buy delicate oils (like olive and flax) sold in dark containers, and choose omega-3 supplements from reputable suppliers (if they taste or smell “fishy” they are oxidized).