Ingredients

The following ingredients have 2 Servings
  • 1 lime, juiced
  • ¼ cup cilantro
  • ½ avocado
  • 1 tablespoon avocado oil
  • 1 teaspoon chipotle powder
  • 1 tablespoon goat milk yogurt
  • 1 jalapeño
  • 2 boiled eggs, sliced lengthwise
  • 4 ounces beef bacon, cooked and chopped
  • 4 ounces smoked salmon, shredded (or grill your own salmon)
  • 2 cups Romaine, chopped
  • 2 cups kale, chopped
  • 2 radishes, julienned
  • 1 green onion, chopped
  • 2 roasted red peppers, finely chopped
  • ¼ cup goat cheese crumbles
  • ¼ cup chickpeas

Instruction

  • First, prepare the boiled eggs and cook the beef bacon.
  • For the eggs, place the eggs on the bottom of a pot and cover with cold water. Turn the stove to high heat and bring water to a rolling boil. Once it reached boiling, remove the pot from the heat and let the eggs sit in the water for 12 minutes for large eggs and 10 minutes for medium-sized eggs. Spoon out the eggs and run cold water over them until they’re cooled. Set aside.
  • For the beef bacon, cook for 4–5 minutes on each side in a sauté pan at medium heat.
  • For the dressing, combine dressing ingredients in a food processor and blend until smooth.
  • Keep the dressing refrigerated until use.
  • Layer all ingredients evenly between two bowls for serving: Romaine and kale on bottom, then radishes, green onion and red peppers; follow with beef bacon and salmon, then eggs, goat cheese and chickpeas.
  • Top with dressing and serve.