Tangy Bacon Avocado Salad Recipe (2024)

Creamy avocado, crispy bacon, juicy tomato, and zippy vinaigrette shine in this tangy bacon avocado salad recipe. It makes a great light lunch by itself, but also pairs well with just about any entrée.

If you’re looking for a tossed salad that’s way more exciting than your normal garden salad yet still super easy to make, look no further. This bacon avocado salad is served at almost every one of our family gatherings.

This salad pairs well with literally any entrée and made with fresh ingredients that you can typically find year-round (use frozen avocado when you can’t find it fresh!), you don’t have to wait for the summer to enjoy this tasty salad.

Reminiscent of the beloved classic bacon lettuce tomato (BLT) sandwich, it may even inspire you to add avocado slices the next time you whip up one of those bad boys.

The tangy dressing hits your taste buds juuust right. It’s such a versatile dressing, it can be used to dress any kind of salad, so consider keeping some on hand in the fridge.

This is a wonderful addition to a potluck or family get-together. Starring bacon and avocado, even kids will like eating their greens with this salad. Even our four-year-old licks her plate clean when this is served. Like, literally, LICKS her plate clean. Ah, the joys of parenthood…

For a quick and easy lunch, whip up this salad and serve it alongside a large slice of buttered bread. So yummy!

Tips for making bacon avocado salad

1. Try switching up the greens to see which ones you like best. Instead of using romaine, try using butter lettuce or spring mix. Throw in a handful of fresh spinach or stemmed, chopped kale for texture and added nutrition.
2. Use a tomato medley instead of all the same type of tomato; the variety of colors gives it an attractive rustic look. Or chop tomatoes from the garden and throw them in.
3. For extra zip, add more hot sauce. Or, if you prefer a milder version, omit the hot sauce altogether.
4. For added color and sweetness, try adding corn. Thaw frozen corn kernels or, better yet, cut corn straight off the cob.
5. Freeze fresh avocado when it’s available in the summer, then simply thaw and enjoy in the winter months when it’s not readily available in the stores. This is best done using a vacuum sealer, but as long as you’re sure to get as much air out as possible before popping in the freezer, you can use regular freezer bags. Add a little lemon juice to them before freezing to help them retain their rich green color.
6. Double or triple the amount of dressing and keep the extra it in an airtight container in the refrigerator to enjoy with any salad. Be sure to shake it up before using it. The dressing will keep for up to two or three weeks in the fridge.
7. While you’re at it, as a time-saver for later on, consider frying up a whole package of bacon and keeping the pieces on hand for this salad and other dishes. Cooked bacon can be added to sandwiches, soups, beans, or thrown into scrambled eggs for breakfast. Keep some of that bacon grease in a bowl or jar next to your stove for flavoring dishes, too!

Frequently Asked Questions

Can this bacon avocado salad recipe be made ahead of time?

Yes, this salad can easily be made ahead of time, but be sure to wait and add the avocado and dressing until just before serving to avoid discoloration of the avocado and wilting of the lettuce. Do not make the salad more than 12 hours before serving, or the lettuce will begin to wilt, even without the dressing on it.

How long can you keep leftover bacon avocado salad in the fridge?

After tossing the lettuce mix with the dressing and serving, the leftover salad should be eaten quickly, ideally at the very next meal. The lettuce can get wilty pretty quickly, so unless wilty lettuce is your thing, saving it for another day is not recommended.

Can I omit the onion?

Sure. If you’re not an onion fan, leave them out. Easy peasy. The red onion is tasty, and the color is really nice in the salad, but another option would be to use Vidalia onion or any other milder, sweeter variety.

What kind of oil should I use for vinaigrette dressing?

Vegetable oil or canola oil work best for this recipe. Because the taste of olive oil is strong, it’s not recommended for this salad recipe.

How can I make my salad even better?

Try adding fresh or frozen corn kernels to this salad. The yellow corn is a beautiful and sweet addition. Or throw in a couple sliced hard-boiled eggs for added protein. Like the avocado, if using egg, wait until just before serving to add it to the salad.

Bacon avocado salad ingredients

10 oz. grape tomatoes, halved

½ small red onion, thinly sliced

6 slices of bacon

1/3 c. vegetable or canola oil

2 Tbsp. apple cider vinegar

1 tsp. salt

¼ tsp. pepper

¼ tsp. hot sauce, such as Tabasco

2 large avocados, peeled and diced

4 c. chopped romaine lettuce

How to make bacon avocado salad

1. Cut the bacon into half-inch pieces and fry over medium-low heat until crispy, about 10 minutes.

2. Drain bacon on a paper towel, then set aside to cool.

3. Chop the lettuce, halve or chop the tomatoes, dice the avocado, and slice the onion.

4. Place all in a large bowl and top with cooled bacon and avocado.

See Also

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5. To make the dressing, in a small bowl, whisk together the oil, apple cider vinegar, salt, pepper, and hot sauce (if using).

6. Pour the dressing over the lettuce mix and toss to coat.

7. Enjoy!

*If making ahead of time (within 12 hours of serving), wait to pour the dressing over the lettuce mix until just before serving.

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