Arugula Bacon Salad with Avocado Dressing

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 pound bacon chopped
  • 4 cups arugula
  • 1 cup chopped cucumber
  • 1/2 small red onion sliced
  • 1 large tomato chopped
  • 1 large avocado pitted, peeled and chopped
  • 1/4 cup chopped cilantro
  • 1/4 cup lime juice
  • 1/2 clove garlic minced
  • 1 teaspoon honey
  • Sea salt and freshly ground black pepper to taste


  • In a large skillet over medium heat, add chopped bacon. Cook for 10 minutes or until very crisp and brown; transfer to a paper towel lined plate to cool.
  • In a large bowl, toss the bacon with the next 4 ingredients (arugula through tomato).
  • Prepare dressing: In a blender, process remaining ingredients (avocado through salt and pepper) until smooth; pour dressing over salad then toss and serve.


SERVING SUGGESTION: Asparagus-Egg Salad - Cook asparagus al dente; drain and place on a plate to cool. In a small bowl, whisk together white wine vinegar, Dijon mustard, extra virgin olive oil, salt and pepper to taste; drizzle mixture over asparagus then garnish with grated hard-boiled egg(s).
NUTRITION: 605 Calories; 50g Fat (73.7% calories from fat); 28g Protein; 12g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 1374mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; ½ Fruit; 7 1/2 Fat; 0 Other Carbohydrates.
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