MARK'S BACON, EGG, AVOCADO AND TOMATO SALAD
1 avocado, cut in chunks (about 3 ounces)
2 hard boiled eggs, cut in chunks
1 small tomato, cut in chunks (about 2 3/4 ounces or one small Roma tomato)
2 strips bacon, cooked and crumbled
Salt and pepper, to tasteGently combine everything but try not to break up the chunks of avocado and egg too much. Eat at once.
Makes 1 serving
Per Serving: 404 Calories; 31g Fat; 21g Protein; 12g Carbohydrate; 7g Dietary Fiber; 5g Net Carbs
This recipe is from Mark's Daily Apple blog. Mark added a squeeze of lemon juice which I left out. I'm not crazy about the taste of lemon in savory dishes. This makes a large portion so it made a very filling lunch for me. Go easy on the salt because the bacon adds a lot of saltiness. Click the photo to see a close-up.
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