Avocado Salad Recipe

Prepare bacon

Cook 4 strips of bacon until crisp using your preferred method (pan-fry over medium, bake at 400°F/200°C for 12–18 minutes, or microwave). Drain on paper towels, then chop into 1/2-inch pieces. Reserve any bacon drippings to discard or save for another use.

Prepare greens and vegetables

Place 5 cups of mixed lettuce blend into a large salad bowl. Rinse and spin or pat dry thoroughly to remove excess water so dressing will adhere.

Prepare avocado

Halve, pit, and peel the 2 ripe avocados. Slice each into 6–8 slices. If desired, toss the slices lightly with 1 tablespoon fresh lemon juice to prevent browning and add brightness.

Assemble salad components

Add halved cherry tomatoes (1 cup) and thinly sliced red onion (1/4 cup) to the bowl with greens. Sprinkle 1/2 cup crumbled feta and the chopped bacon over the top. Season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, keeping in mind the saltiness of the feta and bacon.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1.5 tablespoons red wine vinegar, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1/2 teaspoon dried oregano, and 1/2 teaspoon honey or sugar (optional). Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

Whisk vigorously for 20–30 seconds or shake in a jar with a tight lid until the dressing is emulsified and slightly thickened. Taste and adjust: add a pinch more salt, a dash more honey to soften acidity, or a bit more olive oil if too sharp.

Just before serving, drizzle about 2–3 tablespoons of the vinaigrette over the assembled salad (reserve any extra in the refrigerator for up to 3 days). Gently toss the salad 2–3 times to coat the leaves and distribute toppings without mashing the avocado slices. Arrange avocado slices on top if you prefer them as a finishing garnish rather than tossed in; lightly toss only if you want avocado coated in dressing.

Serve immediately. Provide extra dressing at the table. Leftovers: store components separately if possible (dressing separately, avocado may brown) and consume within 1 day.