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5 from 2 votes
This simple yet tasty salad is loaded with healthy fats from eggs and avocado served with a green salad and bacon wrapped asparagus.

This makes for a filling lunch or a quick and easy dinner option.
Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Course: Salad
Cuisine: American
Keyword: Asparagus, Bacon, Egg, salad
Servings: 2 people
Calories: 432kcal


For the dressing

  • 2 tbsp extra virgin olive oil
  • 1 tsp lemon zest
  • 1 tsp fresh thyme leaves
  • 1 clove garlic minced
  • ½ tbsp lemon juice
  • ½ tsp mustard
  • salt and pepper to season

For the salad

  • 6 streaky bacon rashers (strips)
  • 6 medium asparagus spears
  • 150 g mixed baby leaf salad
  • 2 medium eggs
  • 1 small avocado peeled and sliced into 8 strips
  • salt and pepper to season


  • To prepare the dressing, add all ingredients to a small mixing bowl and whisk together well to combine. Set aside.
  • Preheat the oven to 200°C (400°F), 180°C (350°F) for fan assisted.
  • Wrap each asparagus spear with bacon so that it covers the stalk. Arrange the asparagus spears across a shallow oven tray and sprinkle with a little salt and pepper. Roast for 18-20 minutes until the asparagus is tender and the bacon is crisp and golden.
  • Whilst the asparagus is cooking, add the eggs to a pan of water so that they are covered. Bring to a boil then simmer for 4-5 minutes. Rinse immediately under cold water, peel and set aside.
  • Add the salad leaves to a serving bowl along with the sliced avocado. Arrange the asparagus on the plate.
  • Slice the eggs in half and add to the serving bowl.
  • Drizzle over the dressing to serve.


Calories: 432kcal | Carbohydrates: 11g | Protein: 17g | Fat: 37g | Fiber: 6g

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