BLT Breakfast Salad with Smoked Salmon and Creamy Avocado Dressing


This salad has all the components of a BLT breakfast sandwich (minus the bread)!  This low carb brunch idea will leave you energized for the rest of your weekend activities.

Why this works:  Peppery arugula, crispy bacon, sweet tomatoes,  savoury smoked sockeye lox, all topped with perfect sunny-side up eggs.  If you’re not following a low-carb diet, this salad would be amazing with some toasted sourdough on the side.  Enjoy!

Ingredients for Salad:

1 salad tub of arugula

1 cup of cherry tomatoes, halved

3-4 strips of high quality bacon, crisped in a pan

1 200g package of West Coast Select wild sockeye lox

3 large eggs

Ingredients for Avocado Dressing:

1 ripe avocado

1/4 cup apple cider vinegar

1/4 cup extra virgin olive oil

1/4 cup packed fresh basil

1 clove garlic

2 chives

salt and pepper to taste


To assemble salad, begin by arranging arugula on a large platter.  Top with cherry tomatoes, diced bacon, sliced lox, and fresh basil.  Carefully lay 3 sunny side up fried eggs on top of salad.  Season well with salt & pepper.

To make the dressing, throw all ingredients in a high speed blender and blend until smooth.  Adding water if dressing is too thick.  Finally, drizzle the vibrant green dressing over top of salad and serve immediately.