I had a fantastic weekend of eating. Doughnuts, tater tots with fried eggs, sausage & cheese, a mushroom burger with fries, bourbon, pumpkin ice cream sandwiches...THE WORKS. While I'd like to think I'm gonna spend the next week living off of greens, smoothies & green juices, I know myself all too well.
I know that I my tastebuds still want something hearty after eating excessively. I know that a shock to the system with a little green injection is what I need, but if I don't add something with a little ooooomph, I'm liable to turn EAT WEEKEND into EAT WEEK. I just know this.
This salad straddles the line between healthy & indulgent. There's spinach, tomato & avocado--all healthy things. But, there's also bacon and the combination of the bacon and slivered almonds= CRUNCH TOWN. How could I forget to mention the dressing? It's super savory with the soy sauce and the creamy avocado base! It's everything I want in a salad when I'm trying to be good yet I still wanna be bad.
This is the story of my life.
And we're off! Gather your ingredients.
We're gonna make the dressing first. Welcome to dressing town! Bring your mason jar.
Chop up an avocado. Mix it with the soy sauce (there's also balsamic in that mix!). I forgot to label it.
Now we dress!
And we love.
But in my house...it was just two. We like our salads. Especially when bacon's involved.
recipe from Bountiful: Recipes Inspired by Our Garden
for the vinaigrette:
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon soy sauce
- 1/2 teaspoon brown sugar
- 1 medium avocado, peeled, pitted & diced
for the salad
- 1 bunch fresh spinach, roughly chopped
- 6 strips bacon, cooked & crumbled
- 1/4 cup almonds, sliced & toasted
- 1 medium avocado, peeled, pitted & cubed
- 1 medium tomato, chopped
Make the vinaigrette:
In a medium bowl or mason jar, whisk the vinaigrette ingredients (except for the avocado) until well combined. Mix the avocado into the vinaigrette. You can keep the avocado diced or mash it into the dressing for a creamy texture.
Make the salad:
Place the spinach in a large salad bowl. Add the vinaigrette to the spinach and toss well. Then gently mix in the bacon, almonds, avocado and tomato right before serving. (I mixed it all together at once)