avocado bomb salad
Buttery avocado wrapped in crispy bacon served on a bed of greens with a soft boiled egg, asparagus, crunchy walnuts and bright lemon herb dressing - this salad is perfect summertime breakfast or lunch!
Is this salad healthy?
Avocados, walnuts, eggs, and olive oil are loaded with omega-3 fatty acids which have shown to support brain health as well as prevent heart disease and stroke. Some of the symptoms of omega-3 deficiency are brittle nails and hair, insomnia, ear wax build up, joint pain and cramps including more painful menstrual cycles. These fatty acids also balance hormone levels and help with common menopause symptoms such as depression and even hot flashes!
How to make avocado bomb salad?
Now let’s get to the recipe! Bring water to boil in a small pot and cook the eggs for 6-8 minutes depending how runny you want the yolk. For easier peeling add 1 tbsp salt and 1 tbsp baking soda in the water. Once done place the eggs in an ice bath. Make the dressing by whisking together olive oil, lemon juice, minced shallot, Dijon mustard, and Herbs de Provence in a small bowl. Salt and pepper to taste. Cover and set aside. Peel the eggs then cut the avocados in half and remove the pit. Carve the holes big enough to fit the egg in and carefully peel the avocados. Close the avocado halves around the eggs then tightly wrap each avocado with 3-4 pieces of bacon and tuck the ends in. Then fry on a pan over medium high heat frequently turning until all sides are evenly browned and crispy, about 4-5 minutes. Move the avocado bombs on a plate and set aside. If there is a lot of grease on the pan pour some of it out and add the chopped asparagus. Lightly season with salt and pepper, then cook over medium heat for about 2-3 minutes then remove from heat and set aside. In a large bowl mix together arugula and micro greens and distribute on 4 plates. Then evenly divide the asparagus between the plates and top with chopped walnuts. Cut the avocados in half from where the split point is and set one half on each plate. Drizzle the dressing on top and finish with freshly cracked pepper. Serve immediately.
Tips
The salad dressing can be prepared up to 5 days before!
You can fry the avocado in an airfryer instead of a pan as well!