One thing I love about the Whole 30 is that it reminds me that you don’t have to have certain foods at certain meals. Salads are totally acceptable for breakfast and you can have eggs for dinner without calling it ‘breakfast for dinner.’ Bacon on the Whole 30 is also a life saver and I am so thankful that Pederson’s Farms makes a compliant bacon. I like to cook a bunch to have on hand for the week. I may or may not randomly grab pieces as a little snack through the day. Sometimes on my way out the door to workout. It’s protein riiiiight?! Maybe. No? Not a good pre-workout snack? Okay, whatever. With a stash of already cooked bacon, this BLT salad comes together so quickly!
Start with your favorite greens, crumble your bacon over it, chop up some tomatoes, and add an avocado. Finish with a soft boiled egg and dressing. Insanely easy and so delicious! I vary the dressings I use and either make my own dairy free ranch (using coconut cream) /Tessamae’s dairy free ranch OR an equal mix of olive oil, apple cider vinegar, and dijon mustard.I use a soft boiled egg because I love the little bit of runny yolk to add to the dressing on the salad. Hard-boiled is delicious for a little extra protein, too. You can also add chicken, salmon, shrimp, or even steak. Steak and bacon? Yeaaahuh. That’s my kind of salad.
- Soft-boiled egg
- Start by cooking your bacon.
- Soft-boil an egg. (Bring water to a boil, add egg, cook for five minutes, then let cool before peeling)
- Add greens, cooked bacon, lettuce, chopped tomatoes, and avocado to a bowl.
- Add dressing, toss, serve, and enjoy!