California Avocado and Tomato Salad with Crispy Crumbs and Bacon Vinaigrette

1 Star2 Stars3 Stars4 Stars5 Stars (0)Loading... Read Comments

Total Time:


Cook Time:


 California Avocado and Tomato Salad with Crispy Crumbs and Bacon Vinaigrette

This salad stacks up. Its unique “tower” presentation with toasty bread and an unexpected bacon vinaigrette will bring your BBQ party to life.


Serves: 4
  (1/8-in. thick) slices country bread
Tbsp.  Extra virgin olive oil
1/2  tsp.  sea salt
  grinds fresh pepper
  ripe Fresh California Avocados, peeled, seeded and quartered
  vine-ripened tomatoes, sliced
Tbsp.  Bacon Vinaigrette (see make-ahead recipe below)
    Bacon Vinaigrette
  thick slices bacon, cut into short 1/16-in. thick pieces
Tbsp.  Extra virgin olive oil
Tbsp.  apple vinegar
1/2  Tbsp.  honey
1/2  Tbsp.  Dijon mustard
  As needed  Salt, to taste
  As needed  Freshly ground black pepper, to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Pre-heat oven to 350 degrees F.
  2. Lay bread slices on a cookie sheet.
  3. Mix together olive oil, pepper and half the salt. Brush this mixture evenly on bread slices and place in oven. Cook until evenly golden brown and crispy, about 8-10 minutes.
  4. Cool bread completely, then place in a resealable plastic bag and crush into irregular croutons.
  5. Mash six of the avocado quarters with the remaining salt.
  6. Divided among each serving plate, layer one slice of tomato and drizzle with small, equal amounts of Bacon Vinaigrette. Follow with avocado mash and sprinkles of crispy crumbs. Repeat in each stack until all ingredients are used.
  7. Slice the remaining avocado quarter into six thin slices and place two slices on top each stack.
  8. Drizzle with remaining bacon vinaigrette and serve immediately.

Bacon Vinaigrette Instructions

  1. Fry bacon in a skillet until crisp then drain on paper towels.
  2. Transfer a spoonful of bacon fat to a large mixing bowl and add olive oil, vinegar, honey, mustard, salt and pepper.
  3. Whisk to form vinaigrette.

*Note: Recipe yields about 1/3 cup of Bacon Vinaigrette. There will be some left over.



Calories 500; Total Fat 27 g (Sat 3.5 g, Trans 0 g, Poly 4.5 g, Mono 16 g); Cholesterol <5 mg; Sodium 710 mg; Potassium 700 mg; Total Carbohydrates 56 g; Dietary Fiber 9 g; Total Sugars 11 g; Protein 10 g

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

Read All Posts


Other categories