California Avocado, Bacon and Tomato Salad
Loading...Total Time:
20min
Cook Time:
20min
Nutritional Highlights (per serving)
610
Calories
53
g
Total Fat
25
g
Total Carbs
11
g
Protein
20
mg
Cholesterol
Ingredients
Serves:
4
| 8 | slices bacon, cut into 1-inch dice | |
| 2 | Tbsp. | large capers, thoroughly drained and patted dry |
| 4 | thin slices red onion | |
| 12 | cups | assorted lettuces, such as romaine, arugula, escarole and watercress |
| 1 | ripe, Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice | |
| 4 | medium tomatoes, cored and diced | |
| Homemade Croutons (see make-ahead recipe below) | ||
| Vinaigrette (see make-ahead recipe below) | ||
| 1 | ripe Fresh California Avocado, seeded, peeled, quartered and thinly sliced | |
| Cracked Black Pepper Oil, optional (see make-ahead recipe below) | ||
| Homemade Croutons | ||
| 3 | Tbsp. | Tbsp. extra virgin olive oil |
| 4 | 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 |
| 2 | Tbsp. | apple cider vinegar |
| 1 | lemon, juiced | |
| 2 | tsp. | spicy Dijon mustard |
| 2 | cloves garlic, crushed or minced | |
| Salt, to taste | ||
| Freshly ground black pepper, to taste | ||
| Cracked Black Pepper Oil | ||
| 2 | Tbsp. | coarsely ground black pepper |
| 1 | tsp. | salt |
| 1/2 | cup | Extra virgin olive oil |
| 2 | 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
- 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.
- 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.
- Soak onion slices in ice water for 2 to 3 minutes, drain on paper towels and separate into rings.
- Toss salad greens in a large bowl with bacon, onion, avocado, tomato and Homemade Croutons.
- Sprinkle salad with the Vinaigrette and toss to coat all ingredients evenly.
- Divide salad equally onto plates. Top each with a fan of thinly sliced avocado, and if desired, drizzle with Cracked Black Pepper Oil.
- Sprinkle with capers and serve immediately.
Homemade Croutons
- 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.
- Sauté over medium-low heat, stirring frequently, until golden, about 5 to 10 minutes.
- Remove from heat.
Vinaigrette
- In a small bowl, combine oil, vinegar, lemon juice, mustard, garlic, salt and pepper.
- Whisk vigorously to combine. Refrigerate.
Cracked Black Pepper Oil
- 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
Monounsaturated Fat 37.3 g
Polyunsaturated Fat 5.4 g
Total Carbs 25 g
Dietary Fiber 7 g
Total Sugar 5 g
Protein 11 g
Cholesterol 20 mg
Sodium 500 mg
Potassium 634 mg
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.
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