15 minsLunch

"BLT" egg salad with avocado

Makes: four servings
Makes: four servings


  • 12 turkey bacon slices
  • 2 avocados
  • 8 hard-boiled eggs
  • 1 ½ tbsp minced garlic
  • 8 green onions
  • 4 cups cherry tomatoes
  • 4 cups spinach
  • 1 lemon


  1. In a skillet over medium-high heat, fry turkey bacon until crispy, about 8 minutes, flipping occasionally. Set aside to cool.

  2. While bacon cooks, cut avocado in half and remove the pit, then scoop flesh out of the peel into a medium bowl. Add hard-boiled eggs, garlic and a pinch of salt; smash with a fork until combined.

  3. Finely chop green onion. Cut cherry tomatoes in half. Crumble turkey bacon into the bowl with hard-boiled egg salad, then add cherry tomatoes and green onion. Mix well.

  4. Add salt and pepper to taste; serve cold over fresh spinach, with a squeeze of lemon.