Turkey Bacon Avocado and Egg Protein Salad
Crispy turkey bacon chopped over soft-boiled eggs, creamy avocado, and dark leafy greens with a light lemon olive oil drizzle. A flavorful, satisfying lunch packed with high-quality protein and anti-inflammatory healthy fats.
Prep
10 min
Cook
8 min
Total
18 min
Makes
1 serving
Created together. Shared with you.
Made by Becky + Lila
Becky created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthEveryday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
8 min
Total
18 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Saucepan · Whisk · Mixing bowl · Knife and cutting board
Time saver
Storage: If prepping ahead, keep the avocado submerged with a squeeze of fresh lemon juice to preserve its vibrant green color.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Fill a small saucepan with water and…
- 01
Fill a small saucepan with water and…
Fill a small saucepan with water and bring it to a rolling boil over high heat. Carefully lower the egg into the boiling water and set a timer for 7 minutes for a soft-boiled yolk (or 9 minutes for hard-boiled).
Allow: 7 minutes
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Prepare an ice bath by filling a…
Prepare an ice bath by filling a medium bowl with cold water and a few ice cubes. When the egg finishes boiling, transfer it immediately into the ice bath to cool for 3 minutes, then peel and slice in half.
Allow: 3 minutes
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Heat a non-stick skillet over medium heat
Heat a non-stick skillet over medium heat. Add the turkey bacon rashers in a single layer and cook for 3 to 4 minutes per side until crisp and golden brown. Transfer to a cutting board lined with paper towels, let cool for 1 minute, and cut into bite-sized pieces.
Look for: crisp and golden brown
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Whisk together the extra virgin olive oil
In a small bowl or measuring cup, whisk together the extra virgin olive oil, fresh lemon juice, fine sea salt, and black pepper until completely emulsified.
Look for: completely emulsified
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Combine the baby spinach
In a medium salad bowl, combine the baby spinach, diced avocado, and halved cherry tomatoes. Drizzle the lemon dressing over top and gently toss to coat the leaves evenly.
Ready when: everything is assembled and ready to enjoy
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Top the dressed greens with the sliced…
Top the dressed greens with the sliced boiled egg and chopped crispy turkey bacon. Serve immediately.
Ready when: everything is assembled and ready to enjoy
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For meal prep
For meal prep, store the dressing, sliced egg, turkey bacon, and avocado separately in airtight containers in the refrigerator for up to 2 days, combining just before serving.
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