Last week, I shared a simple new favorite soup of ours. This week I wanted to share a favorite salad. This salad is loaded with hard boiled eggs (which some of you may have a few extra after this weekend!), bacon and avocado for a rich and satisfying light main salad or side salad. The eggs break down in the dressing a bit, making it more creamy and flavorful (oh-so-good), the avocado adds richness and good fats, and who doesn’t like bacon?!
It’s a nice lighter main dish salad too that really doesn’t cost much per serving. While I do try to buy my avocados organic, if the cost is prohibitive, they are one of the better fruits (I believe they are considered fruits not vegetables) to buy non-organic. And with the eggs, bacon and avocado, it has a pretty fair amount of high quality protein and fat. If you are vegetarian, eggs and avocado are good too.
I have been making salads like this since the first year of our marriage and it’s always remained a favorite of ours. And while not quite the quintessential Easter salad, it would do nicely in our humble opinion. Speaking of Easter, I plan on posting some links to Easter friendly recipes on Friday and would love to have you share yours too.
Meanwhile, here’s the recipe.
1 head of dark green lettuce, washed, dried, and torn into bite sized pieces
1-2 large avocados
4-6 slices of bacon
Everyday Salad Dressing
1-Place all of the eggs in a medium size pot and cover with water. Bring to a boil over high heat, covered. As soon as the water starts to boil. Take off of the heat, keep covered, and let sit for 15 minutes. Run cold water over the eggs to stop the cooking process and to prevent discoloration. Crack and peel the eggs and then chop into bite sized pieces.
2-While the eggs are cooking, cook the bacon. For stove top cooking, I use a large pan over medium high heat. Cook one side until browned and crispy, turn over with a fork or tongs. Cook the other side until browned and cooked all the way through. Or for oven cooking, preheat the oven to 425 degrees. Place bacon on a jelly roll pan and cook for 8-15 minutes (length of time will depend on bacon thickness). Watch carefully.
Once cooked, remove from pan or jelly roll pan, cool slightly and crumble into bite sized pieces.
3-Peel and dice avocados.
4-Put the lettuce in a large bowl and sprinkle the eggs, bacon and avocados over it. Dress with the salad dressing of your choice and serve.
Latest posts by KimiHarris (see all)
- Roasted Frozen Broccoli - September 11, 2019
- What the Ancient Romans Taught Me About Eating Well - September 3, 2019
- Paleo Tigernut Waffles - April 4, 2019