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 taste
Gently 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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