JD’s Bacon Lettuce Avocado Tomato Salad

Details

Ingredients

  • 2 avocados
  • 1 package baby spinach
  • 2 teaspoons of Salsa Shaker ( Hot or Mild )
  • 8 slices bacon (cooked)
  • 1 cup flour
  • 2 eggs
  • 2 cups panko breadcrumbs
  • frying oil
  • 1/2 cup mayo
  • 1/2 cup yogurt
  • 1/2 teaspoon pepper flake
  • 1/2 teaspoon oregano
  • 1 tablespoon Sriracha
  • 1 lemon

Light Ranch dressing: Mix the mayo, yogurt, pepper flake, oregano, sriracha, JD’s Salsa and juice from the lemon. Let it sit in the fridge until you are ready to use.
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.
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.
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.
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.

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