Print Options:

Bacon, Tomato, Avocado & Mozzarella Salad

Yields1 ServingPrep Time10 minsTotal Time10 mins

Dale's Bacon Salad

 8 thick cut bacon (about 4-5 slices)
 1 tbsp dale's Seasoning
 0.50 cup loosely packed basil leaves
 1 tsp dale's Seasoning
 3 tbsp olive oil
 1 tbsp fresh lemon juice (from 1 lemon)
 0.25 tsp black pepper
 1 tsp Dijon mustard
 3 small heirloom tomatoes, about 1 lb. total
 2 ripe avocados, peeled and sliced
 9 ball fresh mozzarella

To begin making Dale's Bacon Salad, 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.


Next, 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. .


Finally, 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.


Tip: Look for avocados whose skin has already turned black. The avocados should be just soft enough to make a slight indentation with your finger when pressed.