avocado bacon salad, beef tenderloin & fennel salad
I get pretty excited about some of the salads we’ve been having lately. These are a long way from iceberg lettuce with a couple tomato wedges and maybe a cucumber slice. (Although I have to say, even though it has become super unpopular, iceberg lettuce has its place – so refreshing and crunchy!) These are the kind of salads that can steal the show – well, maybe not from beef tenderloin, but you know what I mean… This avocado bacon salad would be perfect to take along to a BBQ style potluck this summer. Avocado always kinda feels like a treat to me, and so does bacon! Tim combined it with sweet caramelized onions and tossed with mixed greens. You don’t even need dressing! Here’s Tim with the recipe…
Nothing goes better with bacon than onions – well besides maybe avocado. So I decided, why not both? And since it is a salad, it’s good for you. Right?
Avocado, Bacon and Caramelized Onion Salad
150 grams of pancetta (you can use regular smoked bacon), cubed or sliced
1/2 tablespoon of vegetable oil
1/2 an onion, sliced
1 avocado, cubed
8 cherry tomatoes, halved
3 cups of baby lettuce
Salt and pepper to taste
Start with a cold pan. If you use a cold pan when cooking bacon, it will not stick. Add your oil and bacon and turn to med-high heat. Cook until crispy, about 4 minutes a side. Remove bacon from the pan and place on a paper towel to cool.
Turn the heat down to medium and add you onions. You want to slowly cook these until they are caramelized, about 10-15 minutes. Add some salt to taste. Remove onions to a bowl and let cool. Some of the bacon fat will be coating the onions, this is the dressing!
Add the bacon, avocado and tomatoes to the bowl and toss. Add the lettuce and lightly toss. You can add some balsamic vinegar if you wish.
It is not often people will ask for seconds on salads, but this is one of those times. Enjoy!