Crispy Bacon and Avocado Salad

READY IN: 11mins
Recipe by Sherrie-pie

My girls love making this salad. Just as well - we love eating it. Its from their cookbook My First Cookbook. The preparation time depends on your age. And the clearing up after takes a lot longer.

Top Review by bluemoon downunder

I loved the sound of this recipe, and made only two small changes. BTW, what a fabulous recipe for your girls to be making! The modifications I made might or might not appeal to younger eaters. I dry-roasted 1/2 a cup of pine nuts; then I pan-fried the bacon in a teaspoon and a half of oil in a non-stick pan, simply so that I could sauté 2 cloves of finely chopped garlic with it (I love garlic, but I’m not overly fond of raw garlic). I used a Granny Smith apple. And the rest of the recipe, I followed exactly. I sprinkled the pine-nuts through the salad, while mixing in the bacon. Delicious! And the dressing provided the perfect complement! Reminded me a little of my Avocado and Lime With Bacon on Toast Recipe #117619, same scrumptious combining of the bacon and avocado. I’m really glad to have found this recipe. Thank you so much, Sherrie-pie and girls, for sharing this recipe favourite of yours! I’ll certainly be making it again. And next time, I think I’ll try making it with baby spinach leaves (which I’m rather partial to) instead of the lettuce.

Ingredients Nutrition


  1. Make a French Dressing. Put the vinegar, oil, lemon juice, mustard and brown sugar into the jar. Season with the salt and pepper.
  2. Screw the lid of the jar on tightly and shake the contents well for a minute. Pour into a jug ready to serve.
  3. Wash and dry the lettuce. Shred it and put it into the bowl.
  4. Chop up the cucumber and apple. Peel the avocado and cut the flesh into medium-sized chunks. Mix with the lettuce.
  5. Cut the rind off the bacon rashers and grill under a low to medium heat for about 6 minutes, turning occasionally.
  6. Allow to drain on kitchen towel.
  7. Slice the warm bacon into small pieces. Gently mix the pieces into the salad. Sprinkle with parsley.
  8. Serve while the bacon is still warm with the jug of French dressing.

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