13 Mar 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
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.