This rich and delicious bacon avocado salad is the salad to convert salad haters. It's full of delicious flavor from the bacon and avocado, plus a variety of textures from the white beans and tomatoes. Inspired by: Avocados From Peru
Mince the red onion and place it in a shallow bowl. Cover with water and soak for 5-10 minutes. This softens the onion and makes it less potent! (A little trick we learned in Peru.) Drain before using.
Cook bacon according to your preference. Drain the grease and then roughly chop the bacon into pieces. Cut the avocado into bite-sized chunks, and dice the tomato.
Add the dressing ingredients (vinegar, mustard, honey, olive oil, salt, pepper) to a jar and cover with a lid. Shake well! (Or whisk together in a bowl or blender.)
In a large bowl, stir together the white beans, red onion (drained), tomato, and bacon. Stir well. Add the chunks of avocado and stir gently, without mashing the avocado.
Add the dressing and stir to coat. Serve as is, or over salad greens. (I like mizuna and arugula.)
This makes 4 smallish servings, but when mixed with salad greens it easily serves 4!
Notes
To cook beans from dry: Soak ½ cup white beans overnight. Drain and rinse, then place in a pot and cover with water. Bring to a boil and reduce to a LOW simmer. Simmer for about 30-45 minutes, or until beans are soft but not mushy. Feel free to add herbs like cilantro or basil, and you can substitute the white beans for garbanzo beans if you prefer!Serves 2 as a main dish, 4 as a side. Nutrition label below is for 4 servings.