BLT Salad Bowls
Servings: 2
Calories: 515kcal
Ingredients
- 2 Egg
- 4 slices Bacon
- 4 cups Arugula
- 1 cup Cherry Tomatoes (halved)
- 1/2 Avocado (sliced)
- 2 tbsps Extra Virgin Olive Oil
- Sea Salt & Black Pepper (to taste)
Instructions
- Hard boil your eggs by placing them in a small pot and fill with enough cold water to cover them by 1-inch. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let stand for 12 minutes then drain. Place eggs in a bowl of ice-cold water for 10 minutes.
- While the eggs are cooling, cook your bacon in a pan over medium heat until crispy. Remove from pan and pat excess oil away with paper towel. Once cool, chop it up.
- To assemble the salads: divide arugula between bowls and top with cherry tomatoes, avocado, chopped bacon and hard-boiled egg. Drizzle with olive oil and season with salt and pepper, to taste. Enjoy!
Notes
Leftovers
These salads make great meal prep and last for 3 to 4 days in the fridge. Add the avocado and olive oil before serving.Vegan
Use smokey tempeh slices instead of bacon and omit the egg.More Carbs
Serve with toast or quinoa.
Nutrition
Serving: 2g | Calories: 515kcal | Carbohydrates: 9g | Protein: 17g | Fat: 47g | Cholesterol: 223mg | Sodium: 510mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1934IU | Vitamin C: 21mg | Calcium: 109mg | Iron: 2mg
