Bacon and egg iceberg salad with green goddess dressing
Turn store-bought guacamole into a nutritious green goddess dressing to whip up this brunch-inspired salad.
Ingredients
Crispy Panko Breadcrumbs
- 3 tablespoons unsalted butter
- 1 cup panko breadcrumbs
- Kosher salt and freshly ground black pepper
Green Goddess Dressing
Bacon and Egg Iceberg Salad
Directions
Crispy Panko Breadcrumbs
- Melt butter in a medium skillet over medium-low heat.
- When the butter is melted, stir in the breadcrumbs.
- Continue stirring until the crumbs are evenly crisp and golden brown.
- Season with salt and pepper.
- Allow to cool and store for two weeks in a sealed container in your pantry.
Green Goddess Dressing
- Place guacamole, mayonnaise, sour cream, garlic, parsley, dill, lemon juice, salt, and black pepper in a blender and blend until smooth.
- Refrigerate in a container with a tight-fitting lid for up to one week.
Bacon and Egg Iceberg Salad
- Place sliced iceberg onto four plates or serving platters.
- Drizzle avocado dressing over the lettuce and top with bacon, egg, sprouts, breadcrumbs, chives, and nutritional yeast.
- Season with salt and pepper.
Serve
- Put everything together to make bacon & egg iceberg salad with green goddess dressing. Enjoy!
