Ingredients
3/4 cup grape tomatoes, quartered
1/2 small red onion, thinly sliced
1/3 cup extra virgin olive oil
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce (adjust to taste)
2 large ripe avocados, peeled and cubed
4 cups torn salad greens (your choice)
6 bacon strips, cooked and crumbled
Instructions
- In a large bowl, combine the grape tomatoes and red onion; set aside.
- In a small bowl, whisk together olive oil, cider vinegar, salt, pepper, and hot pepper sauce. Pour over the tomato and onion mixture and toss gently. Add cubed avocados and fold carefully to keep chunks intact.
- Place salad greens in a large serving bowl. Top with the guacamole mixture and toss lightly to coat the greens evenly.
- Sprinkle crumbled bacon on top before serving. Serve immediately.
Notes
- For a vegetarian version, omit the bacon or replace it with roasted chickpeas for crunch.
- If you like a creamier salad, mash half of the avocado and fold it into the dressing before mixing.
- This salad is best served immediately but can be stored for up to 1 day if dressing is kept separate.
- Prep Time: 10 min
- Cook Time: 20 min