The other morning I woke and said to myself, "I'm going to make a salad."
I knew that by starting the Whole30 there would come a day where I could no longer stomach scrambled eggs, sweet potatoes, and avocado (my go-to). However, I didn't exactly think that would manifest in the makings of an impromptu breakfast salad. I guess, to be honest, impromptu is a bit of a lie. When I first started the Whole30, I had been craving a true BLT and thought I'd try my hand at a salad version at some point.
For lunch, maybe even dinner! But breakfast? Not so much.
All I can say, is don't knock it until you try it. I've always been someone that can eat any type of meal at any time of the day, and through the journey of Whole30 you learn to love leftovers, veggies, and any meat at all times of the day.
2 handfuls of favorite greens (I used iceberg)
5-6 cherry tomatoes, halved
1 strip Whole30 approved bacon
1/2 avocado, cubed
1 hard boiled egg, cut in half
*optional - 1-2 chopped pickles or cucumbers (I used homemade pickled cucumbers)
Whole30 Ranch Dress:
1.5 tbsp whole30 approved mayo, or homemade mayo
1 tbsp coconut cream or milk
1 tsp lemon juice
1-2 generous dashes of the following: dried chives, dried parsley, dried tarragon, garlic powder
salt & pepper
1. Cook the bacon using your preferred method. I cooked it in a frying pan until medium crispy. Let cool, and chop/crumble.
2. Combine the mayo, coconut milk, and lemon juice and whisk thoroughly. Add in the dried herbs, season with salt and pepper, and whisk again.
3. Place lettuce in shallow bowl. Top with tomatoes, eggs, avocado, cucumbers, and bacon crumbles. Drizzle with dressing, and enjoy!