Makes 1 Serving
Macros: 515 cal, fat 47g, carbs 9g, fibre 5g, protein 17g
2 slices Bacon
2 cups Arugula
1/2 cup Cherry Tomatoes (halved)
1/4 Avocado (sliced)
1 Tbsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
Hard boil your eggs by placing them in a small pot and fill with enough cold water to cover them by 1-inch. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let stand for 12 minutes then drain. Place eggs in a bowl of ice-cold water for 10 minutes.
While the eggs are cooling, cook your bacon in a pan over medium heat until crispy. Remove from pan and pat excess oil away with paper towel. Once cool, chop it up.
To assemble the salads: divide arugula between bowls and top with cherry tomatoes, avocado, chopped bacon and hard-boiled egg. Drizzle with olive oil and season with salt and pepper, to taste. Enjoy!
Leftovers: These salads make great meal prep and last for 3 to 4 days in the fridge. Add the avocado and olive oil before serving.
Vegan: Use smokey tempeh slices instead of bacon and omit the egg.
More Carbs: Serve with toast or quinoa.