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Breakfast Salad with Avocado Dressing

Breakfast

Breakfast Salad with Avocado Dressing
Nutrition Facts
1 serving per container
Serving size 1 serving
Calories 1000
% Daily Value*
Total Fat 65g 83%
Saturated Fat 13g 65%
Trans Fat 0g  
Cholesterol 220mg 73%
Sodium 930mg 40%
Total Carbohydrates 73g 26%
Dietary Fiber 8g 28%
Total Sugars 46g  
  Includes 37g Added Sugars 75%
Protein 22g
Vitamin D 1mg 6%
Calcium 210mg 15%
Iron 4mg 25%
Potassium 1030mg 20%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

  • Pickled Red Onion:
  • 4 ea. cloves of garlic
  • 1 ea. bay leaf
  • 1 ea. large red onion, peeled and sliced into thin rings
  • 3/4 c. apple cider vinegar
  • 3 T. sugar
  • 1/4 t. red pepper flakes
  • Pinch salt
  • Avocado Vinaigrette:
  • 1 ea. medium Avocado From Mexico
  • 1 ea. large clove garlic, peeled
  • 2 T. olive oil
  • 2 T. white wine or champagne
  • 1/4 t. dijon mustard
  • Pinch kosher salt
  • Pinch freshly ground black pepper
  • Salad:
  • 2-3 ea. slices of bacon, cooked and chopped into large pieces
  • 1 ea. egg
  • 2 c. arugula
  • 1/4 c. croutons
  • 2 T. goat cheese
  • 1 T. vegetable oil
Text Me Ingredients

Instructions

  1. Prepare the pickled red onions. Heat the spices, vinegar, sugar and salt in a pot until boiling, then add the onion. Turn off heat and let onions cool down. Once cool, put onions in glass, ceramic, or plastic container with lid and place in fridge until ready to use. The pickled onions will keep for 3-4 weeks in the fridge.
  2. Next, make the vinaigrette. Put all ingredients in a blender and purée. Taste for salt, then put in a covered container and store in the fridge until ready to use.
  3. Make the salad: Put the arugula in a medium mixing bowl. Add the bacon, croutons, pickled onions and goat cheese. Toss to mix. Add vinaigrette and toss to coat all ingredients. Place in a serving bowl.
  4. Heat up a small skillet with vegetable oil. When hot, crack egg into the skillet, seasoning with salt and pepper. Cook until the whites are set and crispy, then place on top of salad and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
Nutrition Facts
Breakfast Salad with Avocado Dressing
Amount Per Serving 1
Calories 1000 Calories from Fat 0
% Daily Value*
Total Fat 65g 83%
Saturated Fat 13g 65%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 220mg 73%
Sodium 930mg 40%
Total Carbohydrates 73g 26%
Dietary Fiber 8g 28%
Total Sugars 46g  
  Includes 37g Added Sugars 75%
Protein 22g
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 1mg 1%
Calcium 210mg 15%
Iron 4mg 25%
Potassium 1030mg 20%
* Percent Daily Values are based on a 2000 calorie diet.

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