BLT Avocado Salad

Walda Collins is a Health & Wellness Practitioner/Coach and Personal Chef, hence the name “ The Coaching Chef.” When she’s not in the kitchen whipping up something healthy and delicious, you’ll find her educating and training others to live happier healthier lives.... Read More

BLT Avocado Salad


4-6 Slices of bacon (cooked and crumbled)

1 tomato, sliced

1 ripe avocado, (mashed)

6 cups baby spinach (or greens of choice)

2 eggs, poached (or fried)

2 tsp Lemon juice  (about 1/2 a lemon)

Salt and pepper to taste

For the Dressing:

1 shallot, finely minced

1 tablespoon Dijon mustard

2 teaspoons red wine vinegar

1-2 teaspoons honey (to taste)

¼ cup olive oil

Salt and pepper


For the Dressing:

Prepare the dressing by combining all ingredients in a bowl and whisking until well combined and emulsified. Set aside.

For the Salad:

For poached eggs, it may be a challenge but you can do it; or simply follow your gut and heat a skillet over medium heat and add a tablespoon of olive oil. Add two eggs to the pan and cook to desired doneness ( a runny-yolked, sunny-side-up egg). Mash the avocado well, add lemon juice and mix. In a large bowl, toss the spinach in the dressing. Layer the tossed spinach on a plate, top with mashed avocado mixture, then the egg, sprinkle with crumbled bacon.  Serve immediately while the egg is warm and the yolk is runny.