I have an avocado addiction going on. I seriously cannot get enough of them. In fact, more times than I care to admit this month I have gone home after work, cut up an avocado, threw in some fresh cut herbs and a squirt of lime and called it dinner. Is that wrong?
Another addiction I have is fresh tomatoes, which pair wonderfully with my avocado addiction. The problem is, my tomatoes are not quite ready:
But as soon as they are ripe I am going to make this salad from How Sweet It Is (aka: howsweeteats.com). She shared this recipe over at Tasty Kitchen and as soon as I read it my mouth started watering. How could you possibly go wrong with this combo: creamy avocado, juicy tomato, and smokey bacon?
And get this… she shallow fries the avocado slices with panko so they get crispy on the outside. Oh my.
There is also a honey-lime dressing and a chili-ranch drizzle to take it way over the top.
Since I have fresh cilantro and parsley growing out back I think I will add those to the lettuce mix, just for fun.
Here is the simplicity of this recipe: coat the avocado slices in a panko mixture and shallow fry to get them crispy, set aside. Assemble the salad greens, tomatoes, a shave or two of parmesan, crispy avocado slices and a couple slices of bacon you cooked & crumbled ahead of time. Throw the dressing ingredients together in a jar and shake-shake-shake and pour over your salad. Drizzle a combo of premade ranch dressing and a squirt of sriracha over the top. Done!
A tiny amount of cooking with a huge flavor payoff. A lot of it can even be prepared ahead of time (the dressing, the drizzle, the bacon). Hungry yet?
I hope you have a relaxing and fun Memorial Day weekend!!