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Bacon, Egg and Avocado Salad

March 31, 2010 by KimiHarris 26 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

baconeggsalad

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.

Bacon, Egg, and Avocado Salad Serves 4 main dish servings or 6-8 side servingsI’ve done a bunch of different dressings with this salad. Right now I am generally using my Everyday Salad Dressing, so that’s what listed below. But a balsamic, red wine vinegar or creamy ranch style dressing all work very well too.

1 head of dark green lettuce, washed, dried, and torn into bite sized pieces
1-2 large avocados
4-6 slices of bacon
6 eggs
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.

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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Filed Under: Dairy Free, Gluten Free, Main Dishes, Salads, Sides Tagged With: Dairy Free, Gluten Free, Grain Free, Main Dish, Salads

Previous Post: « Spring Cleaning Challenge: Spices, Herbs and Utensils
Next Post: Pennywise Platter Thursday 4/1 »

Reader Interactions

Comments

  1. Chris

    March 31, 2010 at 1:29 pm

    Awesome! Simple and perfect for a Protein type like me!!

    Reply
  2. Jaime G

    March 31, 2010 at 2:13 pm

    Looks amazing! I’ll be trying this one!

    Reply
  3. April

    March 31, 2010 at 3:22 pm

    Yum, yum, yum! So many yummy flavours. I have a bag of avocados so this is posted just in time! Thanks 😀

    Reply
  4. Kelly the Kitchen Kop

    March 31, 2010 at 3:27 pm

    This has all my favorite foods together in one salad! I doubt we’ll be using our leftover Easter eggs, though, because we can’t use our super nutrient-dense eggs from the farm to decorate since they’re brown. 🙂 I always buy white grocery store eggs for coloring and end up tossing them because some of the dye often gets down to the egg white.

    Happy Easter everyone!

    Kelly

    Reply
  5. Jen

    March 31, 2010 at 3:51 pm

    Yum! This sounds wonderful! Thank you for posting it, now I know what we are having for dinner tonight. 🙂

    Reply
  6. Elizabeth @ The Nourished Life

    March 31, 2010 at 4:18 pm

    “Who doesn’t like bacon?” My sentiments exactly. 🙂

    Great recipe! Combines a lot of my favorite foods. Can’t go wrong with a nutrient-dense salad.

    Reply
  7. Meagan

    March 31, 2010 at 4:22 pm

    I love this kind of salad! Definitely is one of my favs 🙂 Avocado = love!

    Reply
  8. Michelle

    March 31, 2010 at 4:32 pm

    Kimi, this sounds great. Do you have a source for turkey bacon that does not have nitrates/nitrites in them. I guess as natural of a turkey bacon as possible for those of us who LOVE bacon, but would choose not to eat pork 😉

    Reply
  9. Heidi

    March 31, 2010 at 5:14 pm

    Kimi, this post was perfectly timed. I had my broccoli/red onion/bacon salad already mixed together before I saw your post. Now I have broccoli/red onion/bacon/egg/avocado salad. Oh Yum.

    Reply
  10. Heidi

    March 31, 2010 at 5:16 pm

    P.S. to previous comment. FRUGAL IDEA: I buy conventional avocados at StuffMart when the price goes really low. I peel, quarter, and freeze them (separated at first…muffin tins work well). I just defrost what I need as I need it.

    Reply
  11. Heidi

    April 1, 2010 at 6:26 am

    Kimi, off topic:

    I noticed that you checked out MyNanny. Any comments or suggestions? I can’t wait to be back in the saddle, so to speak, as official diaper changer and nose wiper! I waited quite a while for my prior position to materialize, so I know that somewhere there is a home that needs me!

    Love your blog. Have NEVER been disappointed with any recipe that I have tried. My friends have learned to ask, when I prepare a new dish, “Did you get this off that blog you like so much?”

    Grace & Peace, Heidi

    Reply
  12. Anna C.

    April 1, 2010 at 7:54 am

    I made salad last night with grilled chicken (and a little barbeque sauce), and hard boiled egg. I was out of avocado and bacon, so I figured I’d just do the chicken. I made your dressing which is going to be my new everday dressing as well. My husband and I stopped buying dressing over a year ago, best decision we ever made. It’s so fun to explore different ideas. I’ve made a Gorgonzola Vinaigrette that was so delicious! It goes great with grilled chicken and orange wedges over mixed greens =)

    Reply
  13. Leah

    April 1, 2010 at 10:27 am

    I can’t wait to try this!

    Reply
  14. Chaya

    April 1, 2010 at 12:13 pm

    HI, I was on my way here to tell you how much I enjoy your blog and love this linking because it has so much of value.

    I discovered that #3, which is mine, was not linking properly so I added it again, hopefully working. Could you delete 3, so people do not waste their time? Sorry for the confusion.

    Reply
  15. Martha

    April 2, 2010 at 5:54 pm

    Hi! For brunch today I made this salad. My mouth has been watering for it ever since you posted the recipe. My husband devoured it and we both ate way too much of it.

    For my variations I used a few leaves of endive (in liue of the lettuce), green onion strips, a couple of artichokes portions (the Costco kind) and black olives. But the predominant ingredients remained. In fact I added probably double the bacon. The crispiness of the bacon enhanced the palatability.

    When mixing I added one half lemon juice and olive oil plus a little of the pickled artichoke brine. I saved adding the boiled egg and avocado pieces until I was sure I was happy with the dressing, and then mixed lightly, keeping all ingredients from mushing up. (Like your picture!)

    Honestly, what an unbelievably delicious dish! Thanks so much!

    Martha {I’m Wardeh’s mom 🙂 }

    Reply
    • KimiHarris

      April 2, 2010 at 8:16 pm

      Ahhhhh, Hi Wardeh’s Mom! Your version sounds great!

      Reply
    • Wardeh @ GNOWFGLINS

      September 30, 2010 at 7:32 pm

      Hi, Mom! I am stumbling across this comment like 5 months after you posted it. Wish I could have been present for the devouring of Kimi’s salad. 🙂

      Reply
  16. Susan

    April 3, 2010 at 8:30 am

    This sounds fabulous! I’m making it & your Everyday Salad Dressing to take to our luncheon tomorrow. 😀

    Reply
  17. Jenn AKA The Leftover Queen

    April 5, 2010 at 6:21 am

    I haven’t had a salad like this in a really long time! I love it and am going to have to make it very soon!

    Reply
  18. Ima

    March 12, 2011 at 6:19 pm

    Holy Moly!! Last night I was browsing through your recipes and this one caught my eye. I’m expecting, which is probably why I became bound and determined to EAT this TONIGHT!! Absolutley delish… I added grated sharp cheese as well as some pieces of roasted chicken from the fridge as well. My hubby scarfed it down and the kids ate all the items seperatley – par for the course with them but who can complain, at least they eat it 😉

    I used your dressing recipe but used cold pressed walnut oil, a tsp of reg mustard and tsp of honey mustard since it was on hand and added 5 more cloves of fresh garlic. Oh, and subbed all the vinegar with raw ACV. Amazing. We’ve been so lost after leaving even “organic” dressings behind. Thanks for a wonderful solution!! Going to try your mayo recipe tonight too!!

    Reply
  19. Kim

    November 8, 2011 at 5:18 pm

    I made this for dinner tonight. It was delicious! I probably could have doubled the bacon… but we were all happy with it!

    Reply
  20. Kristin W.

    January 4, 2012 at 8:12 am

    Oh this was so good! We had it as a side to some baked chicken 2 nights in a row.

    The dressing is amazing. It is my new go to dressing.

    Reply
  21. bonnie

    May 7, 2012 at 10:43 am

    this was so delicous!! its goin be a regular around my house,yummy,yummy,yummy!

    Reply

Trackbacks

  1. Spring Celebration Recipes says:
    April 2, 2010 at 7:21 am

    […] already shared one salad idea with you, my Bacon, Egg, and Avocado Salad earlier this week. (Speaking of eggs, Lemon Bacon Deviled Eggs are pretty darn good […]

    Reply
  2. Frugal and Healthy Summer Meals for a Crowd says:
    June 17, 2011 at 10:41 am

    […] popular recipes on this site include the Bacon, Egg, and Avocado Salad, and the Spicy Thai […]

    Reply
  3. Avocado, Apple and Cilantro Green Salad says:
    May 3, 2012 at 10:43 am

    […] might also like this recipe for Avocado, Egg and Bacon Salad, and this video showing how I wash and prepare a head of lettuce to eat in 2 […]

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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