Bacon, Avocado & Goat Cheese Salad

Bacon, goat cheese, avocado balsamic vinegar saladLunch for today was a scavenger hunt – looking for something both edible and yummy. Thankfully, I found three of my favorite foods: bacon, avocado and goat cheese. Can you say yum?

How To Always Have Ripe Avocados

I have finally figured out how to have ripe avocados on hand at all times. Previously, I never had a ripe one around when I needed it for a recipe. What I finally realized is that I need to buy more of them and more often! Duh. I would buy maybe one or two once a week or so. That just did not cut it. You need to have a constantly rotating stock.

I finally figured out this common sense tip back when I was drinking green smoothies every day. At that time I needed to have ripe bananas available every day. So I had to buy bananas at least twice a week and have them in different stages of ripeness: the green ones, semi-ripe and ripe. Hopefully, I would catch them before they went into the final stage of overripe.

So now I buy three to five avocados at least once a week, sometimes twice. If they start getting too soft, I stick them in the fridge to slow down the ripening process. I read somewhere that you can stick a ripe avocado in the freezer and I tried that once, but it came out so mushy I did not dare to even open it. Shudder.

How To Tell If Your Avocado Is Ripe

If your avocado is soft, then pull off the little brown stem at the end. If it is brown underneath, then your avocado is toast. Toss it because it is rotten. However, if it is a nice green color, then you are good to go. Your avocado is perfectly ripe!

Salad with bacon, goat cheese and balsamic vinegar

To make your salad, simply chunk your avocado into a bowl. Then add crumbled goat cheese or even feta if you would like. Your cooked bacon chunks go next and then drizzle with a balsamic glaze.

I have to admit, I was trying for a nice drizzle on my salad, but my bottle of balsamic glaze is a bit old and it clumped up and then dumped out. Oh well, not pretty, but still pretty darn good.

The final step is to add a grind or two of Himalayan Pink Salt.

I took my fork and bowl and strolled out to the patio swing to eat my lunch in the sunshine. Took a bite and um, I had forgotten the salt. It was worth it to get up and go get it – just adds that bit of punch to the dish.

Next time, I might also scout around for some fresh herbs to scatter on top, like perhaps some cilantro. Again, I say Yum.

I hope you enjoy.

One Comment:

  1. Looks amazing. I am going to try this.

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