Bacon, Heirloom Tomato and
Avocado Salad with Extra
Virgin Olive Oil
While not on too many health-food lists, there’s no denying bacon’s deep, satisfying flavor. Save it as a special treat, and make it healthier by sticking with uncured (no nitrite), center-cut (less fatty), low-sodium varieties, or with such substitutes as turkey bacon; there are even vegetarian “fakon” varieties available.
2 slices thick-cut bacon
2-3 heirloom tomatoes, quartered
1 avocado, peeled and sliced
1 tsp rice wine vinegar
2 tbsp California COOC-certified extra virgin olive oil
1. Cook bacon in a skillet over medium-high heat, then roughly crumble.
Toss with tomatoes and avocado.
2. In a small bowl, whisk rice wine vinegar and a dash of salt into the California COOC-certified extra virgin olive oil to emulsify. Pour over salad to serve.
Reprinted with permission from the California Olive Oil Council (cooc.com)