2 Servings
2 boiled eggs
3 slices turkey bacon
3 cups arugula or chopped romaine
1 cup cherry tomatoes, halved
1/2 avocado, sliced
2 tablespoons extra virgin olive oil
Sea salt & black pepper, to taste
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, boil for 4-5 minutes. Then cover the pot and remove it from the heat. Let stand for 5 minutes then drain. Let cool and peel.
Cook your bacon in a pan over medium heat until crispy.
Remove from the pan and pat excess oil away with a 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
- These salads make great meal prep and last for 3 to 4 days in the fridge. Add the avocado and olive oil before serving.
- Serve with quinoa for a little extra protein + carbs.
