Whole30 Bacon & Strawberry Breakfast Salad contains the usual breakfast suspects but in a healthy arugula salad. Toss it with a creamy tahini green goddess dressing, or your favorite Whole30 approved salad dressing.
Breakfast salad. You read that right, we’re switching things up around here. This isn’t your typical breakfast meal prep idea. We were thinking about calling this The Best Dang Salad You’ve Ever Had That Just Happens to Be For Breakfast, but it didn’t quite have the same ring to it, you know?
What's In this Breakfast Salad?
Let’s dive in. Arugula, strawberries, avocado, eggs…. BACON. You would normally have the majority of those items on your breakfast plate anyway, right? So why not bring arugula to the party? Arugula is a beautiful green from the Mediterranean with a crisp, peppery bite that immediately elevates any plate it touches. It’s high in fiber, potassium, calcium, and folate as well, earning its spot as both a delicious and beneficial addition to the standard breakfast plate. And did we mention that this arugula has bacon on it?
We’re fruit lovers here at MPOF, and strawberries are a favorite. Strawberries are low-calorie, fiber-rich fruits that also pack a much-needed punch of vitamins and minerals. And their sweet flavor is a perfect complement to the rest of the ingredients in this dish: peppery arugula, rich avocado, savory eggs, and salty bacon.
(A note that strawberries are often pretty high on the Dirty Dozen list, an annual resource for determining which of our conventionally grown produce items typically come to us with the most pesticides on them. Because of the strawberry’s soft flesh, this fruit is particularly susceptible to absorbing the pesticides it’s especially likely to be treated with. Buy organic whenever possible, if you can!)
Whole30 Bacon & Strawberry Breakfast Salad Ingredients
- 6 cups arugula
- 1 pint strawberries
- 8 slices bacon
- 4 eggs, hard boiled
- 1 large avocado
Tahini Green Goddess Dressing:
- ¼ cup tahini
- 3 tablespoons lemon juice
- 3 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 clove garlic
- Sea salt, to taste
- ¼ cup fresh parsley
- ¼ cup fresh basil
- 2 tablespoons fresh dill
How to Make Whole30 Bacon and Strawberry Salad
First, start by making the hard-boiled eggs, using your favorite method. Set those aside in the fridge. You can do those ahead of time by a day or so. The same thing goes for the bacon, which you'll want to cook ahead of time, too. All you need are some washed and sliced strawberries, some arugula (baby is especially nice here if you can find it), and the ingredients for the dressing. Combine all of the dressing ingredients in a blender or food processor and store it in the fridge until it's time to eat!
How Serve Strawberry Arugula Breakfast Salad
Of course, you're meal prepping! Assemble everything in meal prep containers and keep the dressing on the side so the salad doesn't get soggy. Add right before you're ready to eat.
And speaking of dressing, we like to enjoy this unique dish with a beautiful garlicky Green Goddess Dressing made with tahini and fresh herbs such as parsley, basil, and dill. Perfectly appropriate for the fresh Mediterranean base of this breakfast salad. And even with all of that added deliciousness, this meal prep idea is still Whole30 approved!
Substitutions and Customizations
For this salad, you can use any kind of bacon you want.
Feel free to use other berries, such as blueberries, raspberries, or blackberries, or a combination thereof.
Substitute baby spinach or even romaine if you need to, in place of the arugula. Kale would work, too.
You can also make this dressing with the dried versions of the fresh herbs it specifies; just use a tablespoon instead of the amount written in this recipe.
More Salads and Breakfast Ideas To Meal Prep!
- Greek Arugula Power Salad
- Strawberry Chocolate Almond Granola Squares
- Egg, Potato, and Broccoli Meal Prep
Sausage Lovers' Hashbrown Casserole
Whole 30 Bacon & Strawberry Breakfast Salad
Ingredients
- 6 cups arugula
- 1 pint strawberries
- 8 slices bacon
- 4 large hard boiled eggs
- 1 medium avocado
Tahini Green Goddess Dressing
- ¼ cup tahini
- 3 tbs lemon juice
- 3 tbs white wine vinegar
- 2 tbs olive oil
- 2 tbs water
- 1 clove garlic
- Sea salt to taste
- ¼ cup fresh parsley
- ¼ cup fresh basil
- 2 tbs fresh dill
Instructions
- Prepare the dressing by adding all ingredients through sea salt to a blender, and blending until smooth. Add the fresh herbs, and pulse until combined. Keep your dressing stored separately from salads until ready to enjoy, in a sealed container in the fridge.
- Cook bacon over medium high heat to desired doneness. (Hard boil your eggs while the bacon cooks.)
- Add arugula, sliced strawberries, eggs, and bacon to salad containers. Add avocado the day of serving.
Notes
Nutrition
References:
https://www.healthline.com/health/food-nutrition/arugula#benefits
https://www.organicfacts.net/health-benefits/fruit/strawberries.html
https://www.ewg.org/foodnews/dirty-dozen.php
