One of the things I love about summer’s offerings are all the beautiful lettuces available. If you’re at the farmer’s market and find yourself with some beautiful arugula, it’s perfect to use for a entree salad or a weeknight dinner like this Arugula, Bacon and Egg Salad. It’s a perfect combination topped with a Lemon Chive Vinaigrette, although there are so many ways to mix it up.

[recipe title=”Arugula, Bacon and Egg Salad  with Lemon Chive Vinaigrette ” print=”true” ]



  • 3 Tbsp macadamia nuts
  • 4 pieces bacon
  • 1/2 cup 0live oil
  • 4 Tbsp lemon juice
  • 4 chives,  finely cut
  • Kosher salt
  • Black pepper
  • 2 eggs
  • Arugula

Dry roast your macadamia nuts on the stove until browned. Set aside.

Prepare bacon. I like to do mine in the oven on a sheet pan for 20 minutes.

Make your dressing by mixing the olive oil, lemon juice and chives together. Add salt and pepper to taste and stir.

Soft-boil your eggs to your desired consistency (I like my eggs gooey, so I cook them for 8 minutes). While the eggs are cooking, assemble your salad with the arugula and bacon, so that when your eggs come of the stove you’re prepared to eat immediately. Once the eggs are done, rinse under cool water, then peel and cut in half immediately. Place on top of your salad and drizzle with dressing and top with the roasted macadamia nuts.

Note: This is a perfect paleo, gluten-free, or Whole30 salad, just make sure to use compliant bacon.