Bacon, Tomato, Avocado & Mozzarella Salad


June 5, 2017

  • Prep: 10 mins
  • Cook: 15 mins


8 oz. Thick cut bacon

4 tsp Dale's seasoning

1/2 cups Loosly packed basil leaves

3 tbsp Olive oil

1 tbsp Fresh lemon juice

1/2 tsp Dijon mustard

1/4 tsp Black pepper

1 lb Heirloom tomatoes

2 Ripe avocados, peeled and sliced

8 oz. Fresh mozzarella


Heat a cast-iron skillet over medium heat.

Arrange the bacon on a tray and brush both sides with 1 tablespoon Dale’s seasoning.

Cook the bacon about 8-10 minutes, until golden and crispy, turning occasionally.

Remove from heat and drain on a plate lined with paper towels.

Once cool enough to handle, break into 1” pieces.

In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, 1 teaspoon of Dale’s seasoning, and black pepper.

Cut the tomatoes into about 1” thick wedges. Arrange on a platter mixed with the avocado and fresh mozzarella slices.

Drizzle with the olive oil mixture.

Top with bacon and basil leaves.

Serve immediately.