I saw this salad recipe on the MyFitnessPal blog and I decided it sounded pretty good, so I was game to try it. With a few modifications. I don’t like mayo, so I changed the dressing, and I reasoned that you can really add whatever vegetables you like into this salad. You could also add shrimp or chicken easily to turn it into a meal. Enjoy!
Bacon-Avocado Salad with Garlic Dressing
Prep Time: 10-15 minutes
Cook Time: 5-10 minutes (pan-fry bacon), 30-45 minutes (bake bacon)
1 heart Romaine lettuce, rinsed and chopped
1 small Roma tomatoes, chopped (alternative: grape tomatoes, halved)
1/2 large avocado, chopped*
2 slices of bacon, cooked
1 garlic clove
1 Tbsp olive oil
1 Tbsp rice wine vinegar
1/2 to 1 tsp honey (or sugar), to taste
Salt and black pepper to taste
Optional: chicken or shrimp, cooked
Optional: nuts, such as slivered almonds
Toss together lettuce, tomatoes, avocado, and bacon. Set aside. Whisk garlic, olive oil, rice wine vinegar, honey, salt & pepper together. Dress salad immediately before serving.
*To save one half of an avocado for future use, cut avocado in half around the pit like normal, pull apart the two halves, and wrap the half with the pit to save. Should stay good for 1-2 days in the fridge.