Crispy Avocado Bacon Tomato Salad Recipes

BACON AVOCADO SALAD

Steps:

• Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving., In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.

AVOCADO-TOMATO SALAD WITH BACON AND BLUE CHEESE

Steps:

• Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
• Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.
• Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)

BACON, LETTUCE, TOMATO AND AVOCADO SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomato slices in a baking dish or plate. Pour the pickle brine over the tomatoes and season with pepper to taste. Place in the refrigerator for 30 minutes or up to 2 hours.
• Arrange the bacon in a single layer on a rack set inside a sheet tray. Season with 1/2 teaspoon black pepper. Roast the bacon until crispy, 10 to 12 minutes per side.
• In a medium bowl, combine the mayo, lemon juice, Worcestershire and garlic. Mix until well blended. Season with salt and pepper. Set aside.
• Season the avocado with salt and pepper.
• Assemble the sandwiches by spreading the aioli on each slice of bread. Layer 2 slices of bread with the lettuce and then the avocado. Top the other 2 slices of bread with the bacon and tomatoes (let the brine drip off first). Close the sandwiches. Cut the sandwiches in half and serve.

CRISP BACON & AVOCADO TOASTS

Steps:

• Heat grill to high. Put the bacon and cherry tomatoes, cut side up, on a grill rack and grill for 10 mins, turning the bacon halfway through, until crisp. Meanwhile, roughly mash the avocado with a fork and stir in the lime juice, chilli flakes, some salt, if you like, and pepper.
• Toast the bread until golden and spoon on the mashed avocado. Top with the tomatoes and bacon, then serve.

CRISPY AVOCADO, BACON & TOMATO SALAD

Steps:

• For the Crispy Avocado: Halve your avocado and run a sharp knife gently around the perimeter of each half to loosen the meat from the skin. Gently remove the skin and the seed and discard.
• Slice each half into wedges, about 8-10. Don't slice them too thin; you want them to hold up to the breading and frying. Sprinkle the wedges with a pinch of kosher salt and pepper.
• Place the flour in a shallow bowl. Place the beaten egg in another bowl. Mix together the panko and Parmesan cheese in a third bowl. Dredge each slice of avocado in the flour, gently shake off any excess flour. Dip into the egg mixture, then finally into the panko mixture, coating all sides well. Set aside.
• Pour just enough oil in a frying pan to just cover the bottom. Heat over medium high heat until oil becomes hot enough to fry. Gently set avocado pieces in the hot oil. Fry on all sides until golden, a total of about 1 1/2 - 2 minutes. With a spatula gently remove from the pan and drain on a paper towel-lined plate. This may be done in batches.
• For the Salad: Assemble salad by layering lettuce, tomatoes, shaved Parmesan cheese and crumbled bacon. Top with crispy avocado.
• For the Honey-Lime Dressing: Combine honey, vinegar, garlic, lime juice, salt and pepper in a Mason jar; shake until fully combined. Ingredients may, also, be whisked in a bowl. Drizzle over salad.
• For the Drizzle: Combine the ranch dressing and Sriracha in a small bowl and mix until fully incorporated. Drizzle over salad.

BACON, AVOCADO & TOMATO SALAD

Steps:

• Fry bacon until crisp, drain & crumble.
• Mix oil, vinegar, salt, pepper & hot sauce & pour over avocados. Toss gently.
• Gently fold bacon, tomatoes and onion into avocados.
• Cover and refrigerate up to 2 hours.
• Serve on lettuce leaves.