avocado bomb salad
Think breakfast and a salad had a baby. You get crisp bacon, buttery avocado, a runny egg center, and a sharp lemony dressing over arugula and micro greens, plus asparagus and walnuts for bite. It’s fast, satisfying, and looks wildly impressive for how little effort it takes.
Is this salad healthy?
Yes, this salad is actually healthy, it’s just wearing bacon like a disguise. You’ve got avocado for fiber, potassium, and heart healthy monounsaturated fats, eggs for protein, arugula, micro greens, and asparagus for vitamins, antioxidants, and gut healthy fiber, as well as walnuts for omega-3 fats and extra crunch. The main “health swing” is the bacon, which adds a lot of saturated fat and sodium, so the salad is healthiest when you treat bacon as the crispy accent, not the whole personality (you’re using it to wrap, but it’s still not a daily thing). Historically this kind of combo isn’t random; it’s basically a modern remic of old school European ‘greens, eggs, and sharp dressing’ salads (French bistro vibes) combined with the newer, American style love of bacon as a flavor weapon so you get something that eats indulgent but still delivers real nutrients and keeps you full for a long time.
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!