BLT Breakfast Salad
Recipe inspired by: Australian Avocados
- 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
- 1/4 cup olive oil
- 3 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- juice from 1 lemon
In a large bowl combine your greens, onion, tomato, sunflower seeds and chopped up crispy bacon.
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.
Pour the dressing over your salad and work it into the leaves. Use your hands if necessary. Set the salad aside.
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.