“Amazing! I did not have yogurt for the avocado dressing, so I used sour cream and a little milk. I had extra avocado, so I added slices to the salad greens.”– 99CAROL
BACON AND EGG BREAKFAST SALAD
HANDS-ON 20 MIN
TOTAL 30 MIN
SUBMITTED BY KIM
1 avocado, peeled and pitted⅓ to ½ cup water2 Tbsp. low-fat plain Greek yogurt1½ Tbsp. fresh lemon juice1 tsp. extra-virgin olive oil¼ tsp. salt¼ tsp. garlic powder¼ tsp. onion powder⅛ tsp. cumin⅛ tsp. black pepper8 slices less-fat and less-sodium bacon4 eggs8 cups fresh mixed greens2 cups multicolor grape tomatoes, halved1 cup thinly sliced cucumber
1. Pulse avocado, ⅓ cup water, the yogurt, lemon juice, oil, salt, garlic powder, onion powder, cumin, and pepper in a food processor, adding additional water if needed to make a smooth dressing.