I love good old fashioned egg salad, but I can't say that I love what it's loaded with. All those calories love to try sitting right on my hips. No thanks. This bacon avocado tomato salad, although not very pretty, is a great alternative that is better for you and contains no dressings whatsoever.
The first time I made this recipe was also the first time I decided to try avocado, so you can imagine how skeptical I was about it. After one bite of this creamy salad though, I was hooked. In addition to its wonderful creaminess, you can have this recipe whipped up in no time, especially if you already have hard boiled eggs on hand. Since I hate cooking bacon, I cheat and use pre-made bacon bits (Hormel bacon bits are GF - but double check the label, don't just take my word for it).
You can use any gluten free bread or wrap to turn this salad into a delicious sandwich. Or you can definitely eat it on its own! The bread in my pictures is something I made from scratch in my bread maker. If I don't have any made though, I'm usually keen on Canyon Bakehouse or Udi's.
Bacon Avocado Tomato Salad
1 ripe avocado, chopped into chunks
3-4 hard boiled eggs, chopped
1 tomato, diced
2-3 slices of bacon, crumbled (or bacon bits)
1 teaspoon lemon juice
salt & pepper to taste
1) In a bowl, combine all ingredients. Make sure to mash up the avocado somewhat while stirring.
2) Serve as a sandwich with your favorite gluten free bread or wrap or enjoy salad on its own.
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