Toss together lettuce, green onions, celery, water chestnuts and peas. Spread this green mixture on a large platter.
Mix together greek yogurt, mayo, garlic powder, pepper and parmesan cheese to make the dressing.
Spread the dressing over the top of the green mixture on the platter. Cover and chill in the refrigerator for 24 hours.
Before serving, add the rest of the ingredients in a bullseye design (see picture). Crumbled bacon in the middle, then egg yolks, egg whites, tomatoes, and then avocado slices.
It is easiest to serve if you use a large knife to cut triangles, like pizza slices. Then use a pie server to scoop out each triangle. That way each serving has all of the ingredients.
The avocado will brown after a few hours, but it will still taste great for a few days if kept in the fridge.
Notes
{serving size = 1/16th of the salad - recipe makes 16 servings}
124 calories, 9.1g fat, 1.9g fiber, 5.8g protein
*Actual nutrition info may vary based on exact ingredients used. Find this recipe in MyFitnessPal as FG8 Bullseye Salad.
Recipe by Feel Great in 8 Blog at http://blog.feelgreatin8.com/bullseye-salad/