The Pioneer Woman Tasty Kitchen
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Crispy Avocado, Bacon & Tomato Salad

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

2

Description

Crispy avocado, bacon and cheese put this salad over the top!

Ingredients

  • FOR THE CRISPY AVOCADO:
  • 1 whole Avocado, Semi-firm, Not Mushy
  • Pinch Of Kosher Salt And Pepper
  • ⅓ cups Flour
  • 1 whole Egg Beaten
  • ½ cups Panko
  • 2 Tablespoons Grated Parmesan Cheese
  • Olive Oil, For Frying
  • FOR THE SALAD:
  • Field Greens Or Spring Mix
  • Tomatoes
  • 2 Tablespoons Shaved Parmesan Cheese
  • 2 slices Cooked Bacon, Crumbled
  • FOR THE HONEY-LIME DRESSING:
  • 2-½ Tablespoons Honey
  • 2 Tablespoons Balsamic Vinegar
  • 1 clove Garlic, Minced
  • 3 Tablespoons Fresh Squeezed Lime Juice
  • Pinch Of Salt And Pepper
  • FOR THE SPICY RANCH DRIZZLE:
  • ⅓ cups Ranch Dressing
  • ½ teaspoons Or More Of Chili With Garlic Sauce (or You Can Use Tabasco Or Sriracha)

Preparation

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.

Enjoy!

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4 Reviews

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Avatar of aainmexico

aainmexico on 8.29.2013

Great recipe and it works exactly as written. My husband and I loved it, and he’s not a big avocado fan. Will definitely make again. It has a lot of ingredients but is really fairly simple to throw together. It would also make an impressive presentation if you had guests – you could make the dressing and drizzle ahead of time and have the avocados ready to fry, then whip it up in a snap.

Avatar of Karen

Karen on 3.12.2013

This salad was fabulous! I thought the fried avocados would be weird, but I loved them! They were my favorite part of this dish. I’m definitely keeping this recipe around.

Avatar of Katie

Katie on 2.25.2013

I made this salad yesterday for lunch. I LOVED the crispy avocados. I’d like to make them as an appetizer sometime too. The salad dressing was delicious and I’ll use that again in the future. Also, I purposely left out some of the fried avocado pieces to see if the avocado would brown/oxidize, and they did not brown/oxidize, so they can be made a little in advance if needed.

Avatar of sheilahskitchen

sheilahskitchen on 2.16.2013

I made this last night for dinner and it was wonderful! I love that salad dressing! It’s a keeper.

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