Avocado Bacon Parmesan Salad with Tangy Avocado Dressing

I know I just posted a bunch of salads, but I think this one deserved some attention on its own. I think it’s clear that I really like bacon. I also really like avocados. Guacamole, thanks to my dad, was one of my first solid foods. I’ve loved it since before I had teeth, but it’s only been in the last few years that I’ve liked avocados on their own. Avocados and bacon are a rockstar combination. One of my absolute favorites.

And let me tell you about this dressing – it’s creamy and has a splash of apple cider vinegar. It looks rather bland, but put a bit on your tongue and you’ll immediately notice its spunk. Kind of like pop rocks. Without the popping. Or the corn syrup. (OK, bad comparison.)

We liked this salad so much (even the kids) that I made it twice in 2 weeks. That’s love. Speaking of love, one of my most favorite friends came to visit for the weekend and we’ve been having a blast. I love old friends.

Even more than bacon.

Happy Memorial Day!

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Avocado Bacon Parmesan Salad with Tangy Avocado Dressing

Yield: 4 Main Dish or 6 Side Dish Servings

Ingredients:

For the salad:
1 avocado, peeled, pitted, and sliced
6 ounces of bacon, cooked and crumbled
1/3 cup fresh Parmesan or Romano cheese shavings
12 ounces of salad greens

For the dressing:
1/2 of an avocado, peeled, pitted and cut into large chunks
1 green onion, sliced
3 T sour cream
3 T mayonnaise or plain yogurt
1 T apple cider vinegar
1 T agave nectar
1 tsp Dijon mustard
salt and pepper, to taste

Directions:

To prepare the dressing, place all dressing ingredients into a small food processor and blend until smooth. Adjust salt and pepper as needed.

Toss dressing with salad greens and top with avocado slices, bacon crumbles, and cheese shavings.

Nat's Notes:
1. This dressing makes enough for two salads. If you want to use it up all at once, double the salad ingredients. If not, keep it in an airtight container in the fridge for 2-3 days

from Perry's Plate

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15 Responses to “Avocado Bacon Parmesan Salad with Tangy Avocado Dressing”

  1. 1

    Kristi — May 30, 2011 @ 2:09 pm

    When the first three words of a recipe name are my three favorite things, you know it's going to be good!I can't wait to give this a try! If only you had posted it fifteen hours earlier I could have made it for our soggy memorial day barbeque (that probably doesn't make sense since today is, in fact, Memorial Day…we like to start the party early). Can't wait to try it!

    [Reply]

  2. 2

    Erin — May 30, 2011 @ 3:36 pm

    Bacon and avocados. What else does one need?

    [Reply]

  3. 3

    Laurie@The Baking Bookworm — May 30, 2011 @ 4:15 pm

    You had me at bacon … and avocado. What a fabulous summer salad. I'm going to give this one a try. Thanks!

    [Reply]

  4. 4

    Healthy Mamma — May 30, 2011 @ 4:55 pm

    I love avacado, especially in salads. This dressing sounds amazing. You know I love avacado so much that I eat it even tho Im alergic to it. I guess I'm thinking I can build up a tolerance or something. ;)

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  5. 5

    cookinghealthyforme — May 31, 2011 @ 12:09 am

    A-MAZING! I can't wait to try this!

    [Reply]

  6. 6

    Joanne — May 31, 2011 @ 3:29 am

    Is it weird that I kind of want to nosedive into that dressing? Cause I do.

    [Reply]

  7. 7

    The Café Sucré Farine — May 31, 2011 @ 9:42 pm

    Now this looks amazing and your photos are simply stunning! I will be trying this one for sure!
    Thanks, Chris

    [Reply]

  8. 8

    Jolene - EverydayFoodie — May 31, 2011 @ 11:00 pm

    Avocado and bacon are a perfect combination!

    [Reply]

  9. 9

    Cara — June 3, 2011 @ 2:13 pm

    I LOVE this dressing! I've been doing a lot of avocado-yogurt-cilantro sauce lately but I love the idea of a little tang.

    [Reply]

  10. 10

    Nicole J — June 3, 2011 @ 3:15 pm

    This looks ridiculously good. I am bookmarking for the 4th of July! Thanks for sharing!

    [Reply]

  11. 11

    Kristi — June 27, 2011 @ 4:06 am

    Finally made this and took it to a family party the other week, where it was devoured within minutes. So, one thing though my dressing turned out like SUPER thick, is that normal. Like…take-the-top- off-the-cruet-and-use-a-fork-because-none-will-come-out kind of thick. And actually, now that you mention it, that always happens to me and salad dressing. Any tips for that?

    [Reply]

  12. 12

    Bethany @Life Unexpected — March 22, 2012 @ 1:16 pm

    YUM! Making this for dinner! Thanks for sharing. The dressing looks awesome!

    [Reply]

  13. Pingback: Avocado Bacon Parmesan Salad with Tangy Avocado Dressing « Reini Days

  14. 13

    Mary — April 27, 2013 @ 10:58 am

    Looks good, do you have the nutritional info?

    [Reply]

    • Natalie Perry replied: — April 28th, 2013 @ 9:09 pm

      Hi Mary! Sorry, no, I don’t. I don’t pay much attention to nutritional info because I try to fill my diet with things without labels. :) There are a lot of websites out there that will figure it for you.

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