YOUR SOLIN GENERATED RECIPE
Crispy Turkey Bacon and Fresh Greens with Roasted Tomatoes and Creamy Avocado Dressing
Enjoy a vibrant, nutrient-packed meal featuring crispy turkey bacon, fresh mixed greens, and sweet roasted tomatoes drizzled with a luscious, creamy avocado dressing enhanced by a boost of protein from perfectly poached eggs and Greek yogurt. The flavors meld beautifully for a satisfying bite any time of day.
INGREDIENTS
2 slices Turkey Bacon (approx 56g)
1 cup Mixed Greens (approx 30g)
1 serving Cherry Tomatoes (approx 100g)
1 half Avocado (approx 70g)
1/2 cup Plain Nonfat Greek Yogurt (approx 125g)
2 Eggs (approx 100g)
PREPARATION
Preheat your oven to 400°F for roasting the tomatoes.
Arrange cherry tomatoes on a baking sheet, drizzle with a tiny bit of olive oil if desired and season lightly with salt and pepper. Roast in the oven for 10-12 minutes until they begin to soften and blister.
While the tomatoes roast, crisp the turkey bacon in a skillet over medium heat until it becomes crispy. Remove and set aside on paper towels to absorb extra fat.
Prepare the avocado dressing by scooping the flesh from the half avocado into a small bowl. Add the 1/2 cup nonfat Greek yogurt, a squeeze of lemon juice, salt, and pepper. Mash or whisk until creamy and smooth.
Cook 2 eggs (e.g., poached or soft-boiled) in gently simmering water until done to your preference, about 3-4 minutes for poached eggs.
Assemble the plate by layering the fresh mixed greens, roasted tomatoes, and crumbled turkey bacon. Drizzle the creamy avocado dressing over the top, then carefully place the eggs on the salad.
Finish with a light sprinkle of salt and pepper, and serve immediately while warm for the best flavor and texture.