RECIPES

California Avocado, Bacon and Tomato Salad

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Total Time:

20min

Cook Time:

20min

Nutritional Highlights (per serving)

See Full

610
Calories
53 g
Total Fat
7 g
Dietary Fiber
11 g
Protein
25 g
Total Carbs

Ingredients

Serves: 4
  slices bacon, cut into 1-inch dice
Tbsp.  large capers, thoroughly drained and patted dry
  thin slices red onion
12  cups  assorted lettuces, such as romaine, arugula, escarole and watercress
  ripe, Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice
  medium tomatoes, cored and diced
  Homemade Croutons (see make-ahead recipe below)
  Vinaigrette (see make-ahead recipe below)
  ripe Fresh California Avocado, seeded, peeled, quartered and thinly sliced
  Cracked Black Pepper Oil, optional (see make-ahead recipe below)
    Homemade Croutons
Tbsp.  Tbsp. extra virgin olive oil
  slices crusty whole wheat bread, torn into small pieces
  Salt, to taste
  Freshly ground black pepper, to taste
    Vinaigrette
1/2  cup  Extra virgin olive oil
Tbsp.  apple cider vinegar
  lemon, juiced
tsp.  spicy Dijon mustard
  cloves garlic, crushed or minced
    Salt, to taste
    Freshly ground black pepper, to taste
    Cracked Black Pepper Oil
Tbsp.  coarsely ground black pepper
tsp.  salt
1/2  cup  Extra virgin olive oil
  freshly squeezed lemon juice

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

Instructions

  1. Cook bacon in pan over medium heat until golden and crispy. Remove with a slotted spoon and drain well on paper towels. Leave bacon fat in pan.
  2. Increase heat to medium-high. When pan is hot, but not smoking, add capers and sauté for 2 to 3 minutes. Remove with a slotted spoon and drain well on paper towels.
  3. Soak onion slices in ice water for 2 to 3 minutes, drain on paper towels and separate into rings.
  4. Toss salad greens in a large bowl with bacon, onion, avocado, tomato and Homemade Croutons.
  5. Sprinkle salad with the Vinaigrette and toss to coat all ingredients evenly.
  6. Divide salad equally onto plates. Top each with a fan of thinly sliced avocado, and if desired, drizzle with Cracked Black Pepper Oil.
  7. Sprinkle with capers and serve immediately.

Homemade Croutons

  1. Heat oil in a large skillet over medium-low heat. Add bread and season with salt and pepper. Toss to coat with oil and seasoning.
  2. Sauté over medium-low heat, stirring frequently, until golden, about 5 to 10 minutes.
  3. Remove from heat.

Vinaigrette

  1. In a small bowl, combine oil, vinegar, lemon juice, mustard, garlic, salt and pepper.
  2. Whisk vigorously to combine. Refrigerate.

Cracked Black Pepper Oil

  1. In a small bowl, whisk together all of the ingredients. Reserve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

NUTRITION INFORMATION
PER SERVING
Calories 610
Total Fat 53 g
Trans Fat 0 g
Saturated Fat 9 g
Unsaturated Fat 37.3 g
Polyunsaturated Fat 5.4 mg
Dietary Fiber 7 g
Protein 11 g
Total Carbs 25 g
Cholesterol 20 mg
Sodium 500 mg
Potassium 634 mg
Total Sugar 5 g

Vitamin A 905 IU; Vitamin C 16 mg; Calcium 69 mg; Iron 2 mg; Vitamin D
0 IU; Folate 103 mcg; Omega 3 Fatty Acid 0.5 g

% Daily Value*: Vitamin A 20%; Vitamin C 25%; Calcium 6%; Iron 15%

 

*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

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