In denial of summer coming to an end? We are too. Here at Valley, we’re doing all we can to embrace these last few days of sun, which includes sharing the tastiest warm weather recipes. So, before we let the sunshine hide behind Mt. Nittany for the next eight months, be sure to try this foolproof, end of summer salad!
What’s so great about this recipe? Allow us to break it down for you. There’s crispy avocado – aka our favorite, nutrient-rich avocado seasoned and fried for the perfect crunch. There’s also bacon (because who doesn’t love bacon) and it’s a salad, so it’s basically healthy, right?
What you’ll need:
One ripened avocado
Dressing of choice
We recommend mixing up your own chipotle topping to give it that extra kick. At Valley, we like to keep the labor and time-intensive steps to a minimum. Try mixing some Siracha with ranch for a fork-licking, go-back-for-seconds flavor.
What to do:
1. First things first— slice your avocado and dip it in egg whites. Powder with flour and cover with bread crumbs.
2. Transfer to a skillet of heated oil and fry for 2-3 minutes (WARNING: it will be hot, so be weary of splattering and setting off the fire alarm – it happens to the best of us).
3. Heat up bacon in the microwave or fry it to extra crispy. Rinse greens and tomatoes.
4. Combine all above ingredients in your plate or bowl of preference, drizzle with your fiery sauce and prepare your taste buds for heaven. Who knew salad could taste this good?