Bacon and Egg Breakfast Salad with Avocado Dressing Recipe

Combine avocado lemon juice Greek yogurt olive oil garlic powder onion powder cumin salt and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.

Cook bacon in a medium nonstick skillet over medium heat until crispy about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.

Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set 3 to 5 minutes. Season with salt and pepper.

Divide mixed greens tomatoes cucumber slices and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.