Ingredients:
4 large eggs
8 pieces of Whole30 bacon (no sugar!)
10 oz baby spinach (or greens of your choice)
1/2 red onion, diced
2 large tomatoes, seeded and diced
2/3 cup sunflower seeds
2 ripe avocados, sliced*
1/2 cup olive oil
1/2 cup apple cider vinegar
2 tbsp dijon mustard (check the label for wine or sulfites!)
2 lemons, juiced
Sea Salt and fresh cracked black pepper, to taste
Instructions:
Preheat the oven to 400 degrees.
Soft boil your eggs by laying all four in the bottom of a saucepan big enough to fit them all in one layer. Cover the eggs with water by at least 1 inch and bring the pan to the stove over medium high heat. As soon as the water reaches a boil, cover the pan with a lid, turn off the burner and remove from the heat. Allow the eggs to sit for 1.5 to 2 minutes, drain, rinse with cool water to stop the cooking, and peel.
While you’re waiting on your egg water to come up to a boil, you can prep your bacon. Line a rimmed baking sheet with aluminum foil, ensuring that the aluminum comes up all the way on all sides (to catch the bacon grease and make your cleanup easier). Top the foiled baking sheet with a wire rack and lay your bacon strips on top of it in a single layer. Bake the bacon for 10-15 minutes on the center rack, watching closely after 10 minutes to ensure that it doesn’t burn. Once cooked, chop the bacon into bite-sized pieces.
Next, prepare your dressing by combining the olive oil, apple cider vinegar, dijon mustard, lemon juice, sea salt and pepper in a medium bowl (I used the mixing container attachment for my stick blender), whisk together until well combined.
Using a quart-sized mason jar, layer the dressing equally at the bottom of each. Next, add the onions followed by the tomatoes, sunflower seeds, then bacon. Chop the avocado and egg, layer one on top of the other, and season with salt and pepper to taste. Finish the salad by packing the greens on top of the rest of the ingredients and seal the lid tight.
Store the jar salad upright until you’re ready to eat it. When it’s time to eat, turn the jar upside down and shake vigorously until all the ingredients come together. In the beginning, you may need to take a few bites of the salad and then resume shaking in order to get all of the dressing distributed over the goodies. I recommend eating this salad within 48 hours of packing it.
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