I’m on vacation at the fabulous Jersey Shore and living it up with The Boys.
All three of them are sleeping right now. They are wiped from our first marathon day at the beach. I, on the other hand, already got up, took a short run and made this fabulous breakfast!
I do my best every year to stock our beach rental with fresh produce. We stop at a farmers market on the way in and bring whatever produce I have from home that will rot in my fridge anyway. This year that included a couple of grapefruits and a few avocados.
Combine all that with our quick grocery store trip for basics and I was able to make quite possibly the best breakfast salad ever!
Here’s what I did…
- 2 slices of raw bacon
- Pile of mixed greens
- 5 grape tomatoes
- 1 small pink grapefruit
- 1/4 avocado, sliced
- 1 hard boiled egg, quartered
- Handful of blueberries
- Salt and pepper
Cook the bacon reserving about a teaspoon of the fat to make the dressing.
While the bacon is cooking, pile the greens on a plate, top with the tomatoes. Supreme the grapefruit and add it to the greens along with the avocado and hard boiled egg. Reserve the heart of the grapefruit (skeleton) to make the dressing.
Once the bacon is done, squeeze all the juice out of the grapefruit skeleton and mix it with the teaspoon of bacon fat, and a pinch or two of salt and pepper to make the dressing. Finally add the handful of blueberries to the dressing and smash with a fork. This adds just a touch of sweetness that’s needed.
Crumble the cooked bacon over the salad and drizzle on the dressing.
I always estimate the nutritional information but I normally have my kitchen scale. This time I eyeballed everything so you may want to double check my calculations if you make something similar yourself.
|Servings||Amt per Serving|
|310||18g||5g||old: 7||new: 8|