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BLT Salad Bowls


  • 3 Egg

  • 6 slices Bacon

  • 6 cups Arugula

  • 1 1/2 cups Cherry Tomatoes (halved)

  • 3/4 Avocado (sliced)

  • 3 tbsps Extra Virgin Olive Oil

  • Sea Salt & Black Pepper (to taste)


  1. 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.

  2. 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.

  3. 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.


Total time: 15 minutes

3 servings


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