Avocado, Grapefruit, and Bacon Breakfast Salad

Ease of Preparation: Easy
Yield: 4 servings

Ingredients:

Salad:

• 4 slices bacon
• 4 cups (950 ml) torn Boston lettuce (2 heads)
• 2 large grapefruit, peeled, pith removed, and segmented
• 1 avocado, peeled, pitted, and sliced
• 1/3 cup (80 ml) pepita seeds
• 2/3 cup (160 ml) blueberries
• 4 hard-boiled eggs, peeled and sliced

Dressing:

• 1/3 cup (80 ml) olive oil
• 1 ½ tablespoons (22.5 ml) apple cider vinegar
• 1 tablespoon (15 ml) lemon juice
• 1 tablespoon (15 ml) Dijon mustard
• 1 tablespoon (15 ml) honey
• 1 clove garlic, peeled
• 1-inch (2.5 cm) piece ginger, peeled
• Salt and pepper

Method:

Fry bacon in a cast-iron skillet over medium-low heat until crispy. Remove to a paper towel-lined plate.

When cool enough to handle, cut into pieces.

Make the dressing: in a high-speed blender or food processor, combine olive oil, vinegar, lemon juice, mustard, honey, garlic, ginger, and season with salt and pepper. Pulse until smooth.

Tear leaves of Boston lettuce into a large bowl.

Fan grapefruit and avocado slices over top of lettuce.

Sprinkle over pepita seeds, blueberries, and the pieces of crispy bacon.

Finish with slices of hard-boiled eggs.

Pour dressing over salad and serve.