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Crispy avocado, bacon and cheese put this salad over the top!
For the crispy avocado:
Halve your avocado and run a sharp knife gently around the perimeter of each half to loosen the meat from the skin. Gently remove the skin and the seed. Slice each half into wedges. You should be able to get 8-10 wedges from the avocado, depending on its size. Don’t slice them too thin; you want them to hold up to the breading and frying. Sprinkle the wedges with a bit of kosher salt and pepper.
Place the flour in a shallow bowl. Place the egg (beaten) in another bowl and the panko and Parmesan cheese in another bowl. Dredge each piece in the flour, gently shake off any excess flour. Dip into the egg mixture, then finally into the panko mixture, coating all sides well. Set aside.
Heat your oil in a frying pan. Place just enough olive oil in your pan to just cover the bottom of the pan. Heat over medium high heat until oil becomes hot enough to fry. It usually begins to make a sound once it’s close. Gently set your avocado pieces in the oil. Fry on all sides until browned, a total of about 1 1/2 – 2 minutes. Gently remove from the pan, set on a paper towel-lined plate.
For the salad:
Assemble your salad(s) with the greens, tomatoes, shaved Parmesan cheese, and crumbled bacon. Top with crispy avocado.
For the honey-lime dressing:
Combine honey, vinegar, garlic, lime juice, salt and pepper in a Mason jar or shaker; shake until fully combined. Adjust to your liking (sweeter or add more vinegar—I went for a sweet flavor). Drizzle over salad.
For the drizzle:
Combine the ranch dressing and chili with garlic sauce (or Sriracha or Tabasco) in a small bowl and mix until fully incorporated. Adjust to your taste. Drizzle over salad.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!