The combination of nutty, crispy, salty and sweet in this Egg Bacon Cranberry Arugula Salad with Avocado makes this a tasty salad you could easily have on repeat. This salad is easy to put together and you can easily vary ingredients quantities by adding more of the ingredients that you like. You can easily swap pumpkin seeds for pine nuts which are tasty in salads or other preferred nut choices. You can also use flavored bacon and make it even more interesting.
2 servings arugula/rocket salad, 2 rashers streaky or middle bacon, 2 to 3 boiled eggs, 2 to 3 tablespoons sunflower seeds, 2 to 3 tablespoons dried cranberries, tomatoes, 2 tablespoons apple cider vinegar, olive oil, salt, black pepper, dried herbs for sprinkling on
Cut the bacon into little pieces and fry in a pan with a tablespoon of fat to get it started. Cook at low to medium heat for about 10 to 15 minutes until crispy.
While bacon is cooking, boil the eggs, timed to your preferred yolk consistency.
Place the salad leaves in individual bowls, and sprinkle on cranberries and pumpkin seeds. Cut the tomatoes and add them as well
Cut the avocado into half and drizzle apple cider vinegar on it for flavor and to also keep it green.
Once the eggs are done, cut and add to salad, and sprinkle bacon pieces over the salad.
Add a drizzle of olive oil, salt, black pepper and a sprinkle of herbs
Enjoy this Egg Bacon Cranberry Arugula Salad