Summer Salad Series
By Rachel Davidson-Evans, BASc
Reviewed by: Atheana Brown RD
This savoury egg, avocado and bacon salad is sure to be a fan favourite. Creamy avocado, hard boiled eggs, bacon, and juicy tomatoes are the stars of the show and make for a filling meal or side dish.
The third recipe in our salad series has arrived! This salad is quick to whip up and is so satisfying. Not a fan of regular bacon? No problem! Turkey bacon and plant-based bacon strips make delectable substitutes. Looking for a more filling meal? This salad is great topped with chicken strips and served with some bread on the side. The possibilities are endless, so let’s dive in! This recipe will make approximately 4 servings.
1 large head of lettuce, rinsed, dried and cut into bite-sized strips
6-8 slices bacon, fried and crumbled (turkey, pork, or your favourite substitute)
6 hard boiled eggs, chopped
2 avocados, diced
2 medium tomatoes, chopped
Lemon wedges for garnish
1/3 cup ranch dressing (optional)
In a large salad bowl, place rinsed and dried lettuce. Add your bacon crumbles of choice, boiled eggs, avocado, and tomatoes and mix until just combined. Divide into serving bowls, top with ranch dressing if desired, and spritz with lemon. Devour!
This is my go-to quick and filling salad recipe. Something about this simple combination is just magical. Let me know if you try it out in the comments below, I would love to hear your thoughts! Stay tuned for the final instalment in our salad recipe series. Until then, bon appétit!