Bacon Avocado Egg Salad Bowl

Elevate your lunch or light dinner with this vibrant and satisfying Bacon Avocado Egg Salad Bowl. This isn’t your grandma’s classic egg salad sandwich; instead, it’s a fresh, deconstructed bowl that celebrates a symphony of textures and flavors. Crisp lettuce forms the base, layered with creamy avocado, sweet corn, juicy cherry tomatoes, a surprising pop of blueberries, and the irresistible crunch of savory bacon. Topped with a perfectly boiled egg and finished with a zesty, creamy dressing, this bowl offers a wholesome and utterly delicious experience. It’s perfect for a quick, nutritious meal that feels gourmet, proving that a salad can be both light and incredibly fulfilling.

Detailed Ingredients

For the Salad Bowl:

• 2 cups (approx. 50g) fresh lettuce leaves (such as romaine, butter lettuce, spring mix, or a combination), washed and dried
• ½ medium avocado, ripe but firm, diced
• 1 large hard-boiled egg, cooled, peeled, and quartered or sliced
• ¼ cup (approx. 40g) corn kernels (fresh, frozen & thawed, or canned & drained)
• ¼ cup (approx. 35g) cherry tomatoes, halved (a mix of red and yellow for visual appeal is great)
• ¼ cup (approx. 35g) fresh blueberries
• 2 strips crispy bacon, cooked until crisp and crumbled
• Salt and freshly ground black pepper to taste

For the Creamy Honey-Mustard Dressing:

• 2 tablespoons (30g) plain Greek yogurt (for a lighter option) or mayonnaise (for a richer dressing)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (adjust to desired sweetness)
• 1 teaspoon fresh lemon juice

Step-by-Step Instructions

Part 1: Preparing Salad Components

1. Prepare Lettuce Base: Wash and thoroughly dry the lettuce leaves. Arrange them neatly at the bottom of your serving bowl.
2. Dice Avocado: Carefully dice the ½ avocado. If preparing ahead, toss with a tiny squeeze of lemon juice to prevent browning. Add the diced avocado over the lettuce.
3. Prepare Egg: Peel the hard-boiled egg. You can quarter it lengthwise or slice it into rounds, then arrange it in the bowl.
4. Prepare Corn and Tomatoes: If using frozen corn, ensure it’s thawed. Halve the cherry tomatoes. Scatter both the corn kernels and halved cherry tomatoes over the lettuce and avocado.
5. Add Blueberries: Gently sprinkle the fresh blueberries into the bowl.
6. Crumble Bacon: Cook 2 strips of bacon until very crispy (either in a skillet, oven, or microwave). Drain on paper towels, then crumble into small pieces over the salad.
7. Season: Lightly season the contents of the bowl with a pinch of salt and a grind of fresh black pepper.

Part 2: Making the Dressing

1. Combine Dressing Ingredients: In a small bowl, combine the Greek yogurt (or mayonnaise), Dijon mustard, honey, and fresh lemon juice.
2. Whisk Smooth: Whisk vigorously with a small whisk or fork until all ingredients are thoroughly combined and the dressing is smooth and creamy. Taste and adjust seasoning if necessary (add more honey for sweetness, lemon for tang, or a pinch of salt/pepper).

Part 3: Assembling and Serving

1. Drizzle Dressing: Drizzle the freshly made dressing generously over the assembled salad bowl.
2. Serve: Serve immediately, allowing you to enjoy the freshness and crispness of all the ingredients.

Tips, Variations, and Storage

• Hard-Boiling Eggs: For perfectly hard-boiled eggs, place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let sit for 10-12 minutes. Drain, transfer to an ice bath for 5 minutes, then peel.
• Bacon: For convenience, you can use pre-cooked bacon bits, but freshly cooked crispy bacon offers superior flavor and texture.
• Greens: Feel free to swap the lettuce for other greens like kale (massaged with a little dressing first), spinach, or mixed greens.
• Additions:
  • Protein Boost: Add grilled chicken, canned tuna, or smoked salmon for extra protein.
  • Crunch: Toasted nuts (like walnuts or almonds) or croutons can add more crunch.
  • Cheese: A sprinkle of crumbled feta or goat cheese would be a delicious addition.
  • Vegetables: Diced cucumber, red onion, or bell peppers could also be included.
• Prep Ahead: You can prepare all the salad components (chop veggies, cook bacon, boil eggs) and store them separately in airtight containers in the refrigerator for up to 2-3 days. Whisk the dressing just before serving. Assemble the bowl right before eating to prevent the lettuce from wilting and the avocado from browning.
• Storage: This salad is best enjoyed fresh. Once dressed, it will not store well for extended periods.

Pairings

• Beverages: A refreshing glass of iced tea, sparkling water with lemon, or a light white wine like Sauvignon Blanc would complement this salad.
• Bread: A slice of crusty whole-grain bread or a few whole-wheat crackers can be served on the side.
• Soup: For a heartier meal, pair it with a light vegetable soup.

Quick Info

• Prep Time: 15 minutes (assuming pre-cooked bacon and hard-boiled egg)
• Cook Time: 0 minutes (if components are ready) / 10-15 minutes (if cooking bacon and eggs from scratch)
• Total Time: 15-30 minutes
• Servings: 1
• Cuisine: American / Healthy