If you’re at all like me or my kids, you love anything with bacon, eggs, and avocado in it. In our home, at least one meal a day is a giant salad.
My salad tastes are fairly broad, my rules simple. Put down a bed of greens, toss in whatever seasonal fruits & vegetables you’ve got at hand, add some nuts or seeds, and put a palm-sized portion of protein/fats in the middle of it all. That can be leftover salmon, tuna salad, chicken salad, leftover stew meat, sliced steaks, egg salad, you name it.
The key is variety. So, here’s a salad to inspire you.
- Eggs, hard boiled & peeled
- Enzyme-rich homemade mayonnaise
- Reserved bacon grease to taste
- Sea salt & Pepper to taste
- Mixed salad greens
- Uncured bacon, cooked & torn into bites
- Avocados, diced
- Tomatos, diced
- Apples, diced
- Chopped raw pecans
Pile eggs, a dollop of mayonnaise, bacon grease, salt & pepper together in a bowl. Using a fork & knife cut the eggs up so that they’re well mixed, but still chunky. Notice I’m not listing amounts here. That’s because salads are tricky things. You’ll need enough eggs to feed everyone who’s eating, and then you’ll add the other ingredients to taste.
If you’re like me, you don’t have a host of fried bacon & hard boiled eggs sitting in your fridge waiting to go (although I often wonder why I don’t!). So while you’re waiting on those to cook, you can dice up all your veggies, fruits, & nuts so that you can casually assemble it all when you’re bacony egg salad (pictured above) is completed.
The last step is the easiest. Pile mixed greens, egg salad, bacon, avocado, tomato, apples, pecans, and raisins on individual plates & serve. Take any remaining warm bacon grease from the pan and drizzle it over the salads to serve as the dressing.
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