ABLT Salad
Skip to recipe
This ABLT Salad was inspired by my love for avocado toast. I wanted to take those same fresh, simple flavors and turn them into a salad that could be enjoyed for lunch or even a light dinner. The candied bacon adds a sweet and savory twist, while the avocado, tomatoes and lemon dressing bring brightness and balance to every bite.
Prepping the Ingredients
The star of this salad is the candied bacon, which is made by baking thick-cut bacon drizzled with honey. It’s easy to make ahead of time and store it for later so you can toss this salad together quickly whenever you like.
To start, preheat the oven to 400 F and place the thick-cut bacon slices on a baking sheet. For crispier bacon and less mess, consider placing a wire rack on the baking sheet so the grease can drain as it cooks. Bake the bacon pieces for about eight minutes (or halfway done) and remove them from the oven. Carefully pour off the excess fat from the bacon and then drizzle honey over each slice. Once coated with honey, return to the oven and cook for another six minutes. Remove the slices from the oven and allow them to cool for a few minutes. If there is still excess grease, place the bacon onto paper towels, with the honey side up.
Use the Super Shears to cut the bacon into bite-sized pieces to be used as a topping.
This salad gets its bold, fresh flavor from the simple lemon dressing.
In a small bowl, whisk together the lemon juice, olive oil, basil (or parsley), black pepper, salt and honey. Whisk until everything is well combined and the dressing looks smooth and glossy.
The brightness of the lemon pairs perfectly with the salty, sweet bacon and creamy avocado, tying the flavors together in every bite.
Make the Salad
Wash and pat dry the lettuce, then arrange it on a serving plate or in a large salad bowl. Using the Trimmer, thinly slice the plum tomatoes and layer them over the greens.
For the avocado, cut it in half, remove the pit, remove the peel and use the 4" Paring Knife to carefully slice it into even pieces. For tips on how to cut an avocado, check out Cutco’s step-by-step instructions.
Top the lettuce with the tomatoes, avocado slices and bite-sized pieces of candied bacon. Drizzle on one to two tablespoons of the lemon dressing or more if you like a little extra zing.
This salad comes together quickly, and the combination of sweet, savory and tangy flavors makes it a real standout. Leftovers keep well in the refrigerator for three to five days, so it’s perfect for prepping ahead or enjoying for a couple of meals.
Ingredients
For the candied bacon:
- 16 slices thick-cut bacon
- 2/3 cup honey
For the salad:
- 2 cups chopped lettuce (butter, romaine or your choice)
- 2 avocados, sliced
- 2 plum tomatoes, sliced
- Candied bacon, cut into bite-sized pieces
For the dressing:
- Juice from 3 small lemons (1/3 cup of lemon juice)
- 1/3 cup olive oil
- 3 tablespoons rough-chopped basil (or parsley)
- 1 1/2 tablespoon honey, optional
- 1 teaspoon black pepper
- 1 1/2 teaspoon salt
Directions
Make the candied bacon:
- Preheat oven to 400 F and place thick-cut bacon slices on a baking sheet.
- Bake for about 8 minutes (or halfway done) and remove from the oven.
- Carefully pour off the excess fat then drizzle honey over each slice.
- Return to the oven and cook for about another 6 minutes.
- Remove and let cool. Cut into pieces.
Make the dressing:
- Whisk together all ingredients until combined.
Make the salad:
- Wash and pat dry the lettuce. Assemble the chopped lettuce on a plate topped with the sliced avocado, sliced tomatoes and candied bacon pieces.
- Top with 1-2 tablespoons of dressing to your desired taste.
- Store leftovers in the refrigerator for 3-5 days.
Recommended Tools
