Raise your hand if you love a BLT (I’m raising my hand, you just can’t see it). Now, think about the best BLT you have ever had, then take away the tomato and bread. Ok. Now, add in layer upon layer of flavor with avocado, lemon, shallots and pink peppercorns… now you’re thinking about this bacon avocado salad. Let’s go make it now!
THIS BACON AVOCADO SALAD RECIPE IS: GLUTEN FREE, PALEO, LOW CARBTHE BEST BITE OF BACON AVOCADO SALAD THAT YOU WILL EVER HAVE. PERFECTLY BALANCED AND DELIGHTFUL.AND RIDICULOUSLY FANTASTIC.
A BACON AVOCADO SALAD YOU’LL EAT ONCE A MONTH.
I have to give a tip of the hat this week to Tyler Florence. I read what has turned out to be the base of this recipe in one of his cookbooks years ago. The original recipe is much more simple- just avocado, bacon, lemon, salt and pepper. I can remember my first bite like it was yesterday. Creamy avocado with the smoky bacon and light acid bite from the lemon: a match made in culinary heaven. Over the years, I’ve been tinkering with the recipe a bit. Let’s take a look to see how it has turned out.
HOW TO PREPARE THE BACON & AVOCADO
So I have written two (yes, at this point only two!) how-to blog posts. The great news for this bacon avocado salad is that my first “how-to” is all about cooking bacon in the oven. Oven baked bacon is delicious, easy and is my preferred method. When you get a chance, check out the post. It’s fun and may change how you make bacon forever.
The second post is about how to peel avocado. Sure, you could just scoop the avocado out of the skin for this recipe, but to make it look spectacular go ahead and peel the avocado. The blog post about peeling avocado is a picture tutorial taking you through the 4 easy steps. I’m working on getting video together for my how-to series… just not there yet!
AN IMPORTANT NOTE ABOUT PINK PEPPERCORNS
There’s a couple things to know about pink peppercorns before using them. First, they are not actually a peppercorn, but a berry from the Brazilian pepper tree. They are picked, dried and used mainly for their light, somewhat fruity pepper taste. I have to say that they work brilliantly with this salad.
For those of you with Nut or Mango Allergies, lay off the pink peppercorns. The pepper tree is from the same family as the cashew and mango tree. According to The Spice House, pink peppercorns may trigger an allergic reaction to people who are sensitive to nuts or mango.
QUICK COOKING TIP: If you don’t have watercress or can’t find it at your local market, substitute baby arugula (rocket). The spicy pepper flavor of arugula will pair beautifully with this wonderful bacon avocado salad!
Ok- enough of the run around. Let’s get to this recipe-
Final thoughts on the Bacon Avocado Salad:
I make this salad at least once a month. I love bacon. I love avocado. I also happen to love shallots, lemon and avocado oil. Watercress is not on my list of overall loves, but I sure do love it in this recipe. That’s a lot of love for one paragraph.
You can compose this salad a lot of different ways. You can make it into more of a chopped salad with diced avocado and bacon. It’s delicious, but doesn’t photograph well. Or, you can mash the avocado into more of a guacamole consistency and slap it on top of the watercress. In this instance, instead of a bacon avocado salad, you have more of a guacamole salad.
Speaking of guacamole… I would be remiss if I didn’t let you know that there is a really easy, delicious guacamole recipe hiding on this blog.
I hope that you get a chance to make this salad. It truly is delicious.