A version of this avocado and bacon salad was once a little starter in a Club Med resort I was spending a couple of days at. It was just a little more simplistic.
Iceberg lettuce, thin strips of perfectly cooked bacon, a fresh drop of vinegar and sprinkled with raw onion. I liked the idea behind it so much I immediately put it on my long recipes shortlist.
Bacon Salad with Avocado
I had no intention whatsoever to be a copycat so I added a couple of personal touches to it.
Pine nuts for crunch, ripe avocado for extra creaminess and I replaced the iceberg lettuce by a handful of strong and peppery arugula or rocket salad.
I don’t need to tell you that this one is a great summer salad…
Are you looking for another classic summer salad?
Then you should also check out my Greek salad with feta cheese!
Enjoy!
Avocado & Bacon Salad Recipe
- 6 thin slices salted bacon
- 5,5 oz fresh arugula (salad)
- 2 tbsp red onion chopped
- 1 large ripe avocado
- a handful pine nuts
- good quality olive oil
- pepper
- salt
-
Place the slices of salted bacon neatly next one another on a large and clean metal or glass baking tray. You can cover the tray first with tinfoil if you like but that’s optional.
-
Put the bacon under a hot grill and cook it for a couple of minutes until cooked through and nearly crisp. Keep an eye on it so it doesn’t burn! Once the bacon has cooked enough, transfer the slices on a couple of layers of kitchen paper to drain and cool down a little.
-
Once the crisp bacon is lukewarm, slice it up and then put it aside until needed later on. Peel the ripe avocado and remove the nut inside. Then chop the green avocado meat up into small dice.
-
Transfer the fresh arugula to a large mixing bowl and sprinkle with a little olive oil.
-
Sprinkle with the chopped red onion, the diced avocado and chopped crispy grilled bacon. Season with a sprinkle of pepper and salt.
-
Stir the salad well and check the seasoning. Add extra pepper or salt to taste if necessary. Transfer the bacon and avocado salad onto plates and serve. Sprinkle with extra chopped red onion and the (toasted) pine nuts. Serve.
