This salad has a long history with me. The recipe belongs to an ex-of-mine’s mother, and boy, am I glad I got this before we broke up! For our purposes today, of course, it’s been tweaked and Primalized.
It can function as a substantial side dish or alone as lunch or dinner. It’s also pretty and interesting enough to take to a social gathering, just be sure to add the avocado and dressing right before serving.
Bacon Apple Avocado Salad
1/4 cup olive oil
3 Tbsp. white wine vinegar (w/ tarragon if you have it) or apple cider vinegar
1 garlic clove, minced and mashed to a paste with a sprinkle of salt
1 tsp. Dijon mustard
kosher salt and fresh ground pepper, to taste
8 oz. bacon, sliced into 1/2-inch thick pieces
1/2 cup sliced or slivered almonds
1 apple (Fuji, Braeburn, and Pink Lady are nice ones), unpeeled and diced
1 bunch green onions, thinly sliced
1 avocado, diced
1) Make dressing: Combine all ingredients in container or jar with lid. Shake to emulsify and set aside.
2) In large skillet over medium-high heat, cook bacon and almonds together until crisp and browned, respectively.
3) Right before serving, combine greens, apples, onions, and avocado in a large bowl. Toss with dressing. Add bacon and almonds, toss lightly again, and serve.
Serves 4 as a side, 2 as a meal.