My Bacon Avocado Summer Salad will turn any skeptical salad-eaters into salad-lovers! This truly is a dream summer salad with the citrusy dressing that compliments the saltiness of the thick-cut bacon.
Arugula and spinach are my two favorite salad greens, so most of my salads will contain one or the other. But to be honest, I don’t think I would have this salad with anything other than arugula! Typically, arugula has this peppery bite with a hint of a mustard-like flavor. And that’s why I love it so much with this salad, because it adds so much delicious complexity to the dish. The freshly-shucked corn, heirloom tomatoes, and ripe avocado tone down the saltiness to bring in just the right amount of sweetness!
I have decided that I think I am going to do an encouraging quote/phrase for each recipe to inspire you all in the kitchen, as well as outside of the kitchen.
Today’s inspirational quote is by Christine Caine, “You and I are chosen for a purpose, we are healed for a purpose, we are called for a purpose, and that purpose always involves other people.”
No matter what you situation you have been placed into this every moment, it was not by accident. You have a purpose for you being where you are right now, but it is up to you rather you choose to make good use of it or not.
The fun fact of the day is that this salad can just get bigger and bigger, depending on how much arugula you decide to toss in! If you are trying to feed a bunch of family and friends, than I recommend doubling the salad dressing and just adding in as much arugula as you need!
If you want to go for more of a Mexican-inspired salad, then try out decreasing the amount of arugula you toss in! This way each bite will be guaranteed a piece of corn, avocado, tomato, and so on.
It is time to grab our aprons and begin cooking, so that we can eat this delicious summer salad!
Bacon Avocado Summer Salad
- 6 cups Arugula
- 1/2 cup Thick-Cut Bacon, cooked & cut into smaller bite-sized pieces
- 1 cup Parsley or Cilantro, chopped
- 1 Large Tomato, diced
- 1 Sweet Corn Ear, cooked & cut
- 1 Ripe Avocado, diced
- 1/2 Red Onion, thinly minced
For Salad Dressing:
- Juice of 1 Large Lemon
- 2 tbsp. Extra Virgin Olive Oil
- 1/4 cup Apple Cider Vinegar
- Salt & Pepper to taste
- In a small bowl, whisk together the apple cider vinear, lemon juice, and extra virgin olive oil. Add salt and pepper to taste. Set aside.
- In a large bowl, lightly toss together the arugula and salad dressing. Add in the remaining ingredients and toss to combine.
Hope you all enjoy! xxL
Check out these delicious Summer recipes: