Ingredients:

  • 6 cups baby arugula or mixed spring greens
  • 1 cup cherry tomatoes, halved
  • 2 large ripe avocados, diced
  • 1/2 cup sliced red onion, thinly shaved
  • 1/4 cup toasted sunflower seeds
  • 4 large eggs
  • 1 tbsp white distilled vinegar
  • 1 tsp sea salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 4 strips thick-cut bacon, crisped and crumbled

Instructions:

  1. In a small bowl or jar, combine extra virgin olive oil, lemon juice, Dijon mustard, and minced garlic. Whisk or shake until the dressing is emulsified.
  2. In a large mixing bowl, gently toss together the arugula, halved cherry tomatoes, and shaved red onion.
  3. Carefully fold in the diced avocado to maintain its shape and set the bowl aside.
  4. Fill a deep saucepan with 4 inches of water, add white distilled vinegar and salt, and bring to a gentle simmer.
  5. Crack each egg into a fine-mesh strainer to remove loose whites, then gently slide the eggs into the simmering water.
  6. Poach the eggs for 3 to 4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.
  7. Divide the salad base among four bowls, top each with a poached egg, and drizzle with the zesty lemon vinaigrette.
  8. Garnish each serving with toasted sunflower seeds and crumbled bacon.