Get ready to tantalize your taste buds with a salad that's anything but boring! This Bacon Avocado Salad with Citrus Vinaigrette is a mouthwatering symphony of crispy bacon, creamy avocado, and zesty orange-infused dressing that will transform your perception of healthy eating. In just 25 minutes, you'll create a restaurant-quality dish that's both indulgent and nutritious, proving that salads can be the star of your meal, not just a side thought.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups mixed greens
- 1 avocado, diced
- 4 slices bacon, cooked and crumbled
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon orange juice
- Salt and pepper to taste
Instructions
- Begin by preparing the bacon. Place bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp and golden brown (approximately 8-10 minutes).
- While bacon is cooking, wash the mixed greens thoroughly and dry using a salad spinner or clean kitchen towel to remove excess moisture.
- Remove bacon from skillet and place on paper towels to drain excess grease. Allow bacon to cool completely, then crumble into small pieces.
- Wash and halve the cherry tomatoes. Cut the avocado into small, uniform dice, ensuring pieces are approximately 1/2 inch in size.
- In a small bowl, prepare the citrus vinaigrette by whisking together olive oil and fresh orange juice. Season with salt and pepper to taste.
- In a large salad bowl, gently combine mixed greens, diced avocado, halved cherry tomatoes, and crumbled bacon.
- Drizzle the citrus vinaigrette over the salad and toss gently to ensure even coating without bruising the ingredients.
- Serve immediately to maintain the crispness of the greens and the texture of the bacon and avocado.
Tips
- Bacon Perfection: Start with cold bacon in a cold skillet to ensure even cooking and maximum crispiness. Pat bacon dry with paper towels to remove excess grease.
- Avocado Prep: Dice avocado just before assembling the salad to prevent browning. For clean, uniform cuts, use a sharp knife and remove the pit carefully.
- Greens Matter: Thoroughly dry your mixed greens to help the dressing cling better and prevent a watery salad. A salad spinner works wonders for this.
- Dressing Tip: Whisk the vinaigrette just before serving to ensure the olive oil and orange juice are perfectly emulsified.
- Serving Suggestion: Serve immediately after dressing to maintain the salad's texture and prevent wilting of the greens.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 10g
Protein: 6g
Fat: 26g
Saturated Fat: 5g
Cholesterol: 20mg
