Description
This vibrant and hearty Breakfast Salad combines tender baby potatoes, crispy bacon, creamy avocado, and boiled eggs atop a bed of mixed greens, all tossed in a tangy lemon mustard dressing. Sprinkled with everything bagel seasoning, it offers a perfect balance of flavors and textures for a satisfying and nutritious morning meal.
Ingredients
Scale
For Salad
- 2 cups baby potatoes, cut in half
- 4 strips bacon, cooked and chopped
- 4 cups mixed greens (arugula or baby spinach)
- 3 boiled eggs, cut in half
- 1 avocado, sliced
- Everything bagel seasoning, to sprinkle over the top
For Dressing
- 3 tablespoons olive oil
- 1½ tablespoons lemon juice
- 1 tablespoon yellow mustard
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
- Cook the Potatoes: Place the baby potatoes in a medium pot and cover with cold salted water about 1 inch above the potatoes. Bring to a boil, then reduce heat to a simmer and cook for 8–10 minutes until just tender. Drain and set aside.
- Fry the Bacon: In a pan over medium heat, fry the bacon strips, turning occasionally until crispy on both sides. Remove and place on a paper towel-lined plate to absorb excess grease. Once cooled, chop into bite-sized pieces.
- Prepare the Dressing: In a mason jar, combine olive oil, lemon juice, yellow mustard, honey, salt, and pepper. Shake well until fully emulsified.
- Toss Greens and Potatoes: In a large bowl, add the mixed greens and cooked potatoes. Pour the dressing over and toss thoroughly to ensure even coating.
- Assemble the Salad: Divide the dressed greens and potatoes between two plates. Top each with chopped bacon, halved boiled eggs, and sliced avocado.
- Finish and Serve: Sprinkle everything bagel seasoning generously over each salad and enjoy immediately.
Notes
- You can use any mixed greens you prefer as the base of your salad.
- Dressing the greens first ensures a flavorful foundation for the toppings.
- Chop bacon and avocado into bite-sized pieces for balanced bites.
