Chopped BLT Breakfast Salad
Prep Time
15 mins
Total Time
15 mins
Ready to up your breakfast game? This chopped BLT breakfast salad (yes salad!) combines classic BLT sandwich flavors and pairs them with greens to give your morning a boost.
Course:
Breakfast/Lunch
Cuisine:
American
Keyword:
BLT salad, breakfast salad
Servings: 2 Servings
Ingredients
- 4 slices bacon, cooked crispy and crumbled
- 1 head curly green lettuce, chopped
- 1 medium tomato, diced
- 1 avocado, diced or sliced
- 2 mini cucumbers, peeled and diced
- 2 hard-boiled eggs, grated
Creamy Lemon Vinaigrette
- 1 tsp whole grain mustard (or dijon)
- 2 tsp mayonnaise
- 1/2 tsp lemon zest, grated
- 1 Tbsp lemon juice
- kosher salt and pepper
- 1/4 cup extra virgin olive oil
Instructions
-
Toss together the bacon, lettuce, tomato, avocado, and cucumbers.
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Drizzle the salad with dressing and toss. Use a microplane or small grater to grate the hard boiled eggs over the top.
Creamy Lemon Vinaigrette
-
Whisk together the mustard, mayo, lemon zest, lemon juice, salt and pepper.
-
Slowly whisk in the olive until emulsified.
Recipe Notes
- Make the dressing ahead of time and store for up to one week in the refrigerator.
- You can chop all of the ingredients the day before (except for the avocado) and store in individual bags or containers in the refrigerator, making breakfast a snap!
- A microplane is the ideal tool for grating the eggs over the salad.
- We're big hard-boiled egg eaters in my house. I usually boil a dozen eggs at a time and store them in the refrigerator to use during the week in salads or for a light breakfast or snack.
- For foolproof hard boiled eggs (without that gray ring around the yolk):
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- Place eggs in a saucepan and cover with cool water. Bring to a rolling boil and quickly turn off the heat. Leave covered and in the water for exactly 10 mins. Plunge immediately into an ice bath and leave until cooled to room temperature. Store in the refrigerator for up to one week.
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