Bacon, avocado and egg salad is the perfect light and refreshing salad for spring or summer. Paired with this dairy-free creamy avocado-cilantro lime dressing and what a match!

Spring Inspired Salad

When I think of springtime, I often think of lighter foods. Gone are the rich, hardy stews and soups of winter as I welcome salads and fruit platters that usher in warmer weather.

This BAE salad- bacon, avocado and egg salad is packed with lots of nutrients to fill you up while still being a light option. Unlike alot of salads that involve egg, this salad uses no mayo. The ingredients are on top of the bed of lettuce. A wonderful mix of ample protein, carbs and fat. Pair it with a chicken salad sandwich and you have a great well rounded meal.

How to Make

Prepare the bacon and eggs to have on hand when you are ready to assemble. I have a great post on how to cook the best oven bacon. I also have another post on how to make the perfect hard boiled eggs. To assemble, place lettuce in a salad bowl. I love a good mix of arugula, spinach and butter lettuce. Then place chopped bacon, egg and avocado chunks on top. You can assemble like in the picture or mix them all together. Top with dressing of choice.

Dressing Suggestions

What to top your salad with? I’m a fan of my creamy avocado cilantro-lime dressing. This creamy dressing makes a perfect topping for the salad. You can also use tahini dressing as I believe this blends well. Lastly, you can’t go wrong with good ole’ ranch dressing.

Make Ahead

This is a great meal prep salad option. Cook up a package of bacon and a dozen hard boiled eggs and you can make ahead several salads for the week ahead. I’d advise keeping ingredients separate then assembling on day of so they don’t get soft or wet on the lettuce. Top with favorite salad dressing just before eating. Keep all ingredients refrigerated.

Storage Tip

Keep all ingredients refrigerated and in separate sealable containers before assembling. This will ensure freshness plus ingredients will not go soft or mushy.

Ingredients that are stored separately should be good up to 5 days refrigerated. Good enough for a weeks worth of salads.