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Bacon Lettuce Avocado Tomato Salad

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The Food in My Beard
Updated Nov 3, 2014
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Classic flavors in a fresh salad with a a fun twist – fried avocado!

More About This Recipe

  • BLT is one of the most classic flavor combos around, but the past 4 or 5 times I’ve made or had it, avocado has joined the party.

    I think it’s time to officially make avocado a permanent member of the iconic combo. Is everyone okay with calling it a “BLAT”? Or would you rather “BALT”?

    Either way, this Bacon Lettuce Avocado Tomato Salad really showcases just how good this combo really is.

    The key to this salad is replacing the crisp toast that the sandwich normally has with a crunchy breading for the avocado slices. Watch out while you are frying your avocados slices though, you might end up eating them all before getting a chance to put them onto your salad!

    Set up your breading station so you are ready when the oil is hot.

    Make sure to buy nice avocados that are on the firm side of ripe to help you get perfect slices.

    Flour, followed by egg.

    Then, into the breadcrumbs before frying.

    After you fry the avocado, the salad comes together easily.

    As good as this salad was, I ended up taking the leftovers and making some incredible summer rolls. Just dip your rice paper into water for about 5 seconds and roll your ingredients up inside!

    These are possibly better than the salad. This would be a really fun appetizer at your next dinner party!

    More BLT Goodness

    BLT Dip Recipe
    BLT Crostini Recipe
    Southwestern Chicken BLT Salad Recipe

    Dan Whalen loves a salad you can eat with your hand. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!

Bacon Lettuce Avocado Tomato Salad

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 13
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Ingredients

  • 2 avocados
  • 1 package baby spinach
  • 8 slices bacon (cooked)
  • 1 cup flour
  • 2 eggs
  • 2 cups panko bread crumbs
  • Frying oil
  • 1/2 cup mayonnaise
  • 1/2 cup yogurt
  • 1/2 teaspoon pepper flake
  • 1/2 teaspooon oregano
  • 1 tablespooon Sriracha
  • 1 lemon

Instructions

  • Step 
    1
    For the Lightly Ranch dressing: Mix the mayo, yogurt, pepper flake, oregano, sriracha, and juice from the lemon. Let it sit in the fridge until you are ready to use.
  • Step 
    2
    Be sure to pick avocados that are slightly firmer than ones you would use for guacamole. It is important to help get nice, firm slices and keep them together while frying.
  • Step 
    3
    Preheat a pan with a thin layer of vegetable oil. Beat the eggs, and measure out the flour and breadcrumbs to prep your breading station.
  • Step 
    4
    Slice your avocados into 1/4 inch thick wedges. Salt and pepper and then dredge in the flour. Shake off excess flour and dip into the egg. Finally, coat in breadcrumbs. Shallow fry on each side until browned.
  • Step 
    5
    Create the salad by making a bed of spinach, then top with the tomatoes and cooked bacon. Top with the fried avocado slices and serve with the dressing on the side.

Nutrition

No nutrition information available for this recipe
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