Tomato, Avocado and Bacon Salad #SundaySupper

Hi Everyone,

Today for #SundaySupper we are sharing with you recipes that are 5 ingredients or less, not including salt, pepper, oil or water.  You have to love simple recipes that do not contain a lot of ingredients.  Last weekend as you may have heard I went shopping at the Berkeley Bowl with my #SundaySupper pal Marlene, from Nosh my Way.  When we were shopping I saw some beautiful heirloom tomatoes that I just had to buy.  I had no idea what I was going to make with them, then the craving hit.  I wanted a BLT sandwich, but I didn’t have any bread.  That just makes me sad and frankly I am just to lazy to go to the store to buy a loaf of bread.  So what does a girl do to kill those cravings?  Improvise and make something even better!  I saw those little tomatoes on my windowsill and started to chop away to make BLT style salad, but with a little bit more oomph.  So today I am sharing with you my Tomato, Avocado and Bacon Salad.

The salad is light, full of flavor and creamy from the avocado.  Since I used heirloom tomatoes, and a few of them were super dark red you couldn’t see the bacon.  Talk about a surprise when you take a bite.  Your like dam, was that bacon?  Oh yeah!  The bacon adds a little extra love to it, and you know everything tastes better with bacon.  I also used some fresh basil from the garden and just a pinch of salt, pepper and olive oil.  Super simple tasty salad that makes a perfect side dish or if your like me, you just want to eat the whole bowl.

Tomato, Avocado and Bacon Salad

 

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Prep time

10 mins

Total time

10 mins

 

A light, summertime salad made with tomatoes, avocado, bacon, fresh basil and a little bit of salt & pepper to make the tomatoes juicy.

Author: Jennifer Drummond

Recipe type: Salad

Cuisine: American

Serves: approx 4 cups

Ingredients

• 1 lbs. tomatoes, cut into bite size pieces
• 1 small Haas Avocado, pitted, cut into bite size pieces
• 2 slices bacon, cooked, crumbled
• 5 leaves basil, sliced small
• 1 tsp. olive oil
• ¼ tsp. salt
• ¼ tsp. ground pepper

Instructions

1. Add all ingredients in a bowl, and gently toss until combined. Cover and refrigerate until ready to serve. Note: If not serving for awhile, add avocado just before serving.

Nutrition Information

Serving size: ¼ of recipe Calories: 150 Fat: 11 Carbohydrates: 9 Sugar: 0 Sodium: 133 Fiber: 4 Protein: 4 Cholesterol: 7

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I am loving summer produce.  My herbs are doing great in the garden and I am patiently waiting for the tomatoes to ripen.  Then I can have this salad all summer long.

Be sure to check out the 5 ingredients or less recipes from the #SundaySupper gang below.

Have a great Sunday!

Toodles,

Jennifer

Drinks

• 2 Ingredient Orange Juice Frosty Drink by The Educators’ Spin On It
• Five Ingredient Sangria by Our Good Life
• Pina Colada Summer Smoothie by Cosmopolitan Cornbread

Appetizers and Snacks

• 5-Ingredient Creamy Avocado Dressing by Take A Bite Out of Boca
• Crescent Jalapeno Poppers by The Weekend Gourmet
• Crockpot Chicken Chili Dip by The Crumby Cupcake
• Gluten Free Peach Salsa by Gluten Free Crumbley
• Grilled Zucchini and Goat Cheese Roll Ups by Food Done Light
• Marinated Feta Tomato Skewers by Noshing with the Nolands
• Roasted Chili-Lime Peanuts by Casa de Crews
• Strawberry Coconut Soup with Mint by The Wimpy Vegetarian

Main Dish

• 3 Ingredient Steak Marinade by MealDiva
• Baked Fajita Chicken by Recipes Food and Cooking
• Crab Pasta by Caroline’s Cooking
• Grilled Portobello Mushrooms by Palatable Pastime
• Healthy Chocolate Protein Pancakes by Momma’s Meals
• Homemade Porcini Almond Pasta by The Joyful Foodie
• Abruzzo Style Cannellini Beans with Fennel & Chicken by Delaware Girl Eats
• Nutella BLT Sandwich by Brunch with Joy
• Salmon in Puff Pastry by Sew You Think You Can Cook
• Simple Brined Roast Chicken with Herbs and Garlic by Crazy Foodie Stunts
• Simple Grilled Tilapia by Cooking Chat
• Simple Summer Shrimp and Asparagus by eating in instead
• Skirt Steak and Grilled Potatoes for a Crowd by Family Foodie
• Slow Cooker Teriyaki Chicken by Nosh My Way
• Slowcooker Ravioli Lasagne by Jane’s Adventures in Dinner

Side Dish

• Brazilian Black Beans by Curious Cuisiniere
• Korean Seasoned Dried Squid (Ojingeochae muchim) by kimchi MOM
• Mashed Cauliflower with Parmesan by Hezzi-D’s Books and Cooks
• Sauerkraut and Apple Salad by Cindy’s Recipes and Writings
• Sesame Lime Edamame by Magnolia Days
• Southern Style Squash Casserole by Recipe for Perfection
• Tomato, Avocado and Bacon Salad by Peanut Butter and Peppers

Desserts

• Apple Drop Candy by What Smells So Good?
• Chocolate Toffee Cookies by NinjaBaker.com
• Coconut White Chocolate Truffles by That Skinny Chick Can Bake
• Easy No Churn Peach Frozen Yogurt by Bobbi’s Kozy Kitchen
• Fluffernutter Cookies by Pies and Plots
• Magic Pudding Dessert by Grumpy’s Honeybunch
• No-Churn Mint Chocolate Chip Ice Cream Cake by Cupcakes & Kale Chips
• Rhubarb Crumble by A Day in the Life on the Farm
• Creamy Coconut, Roasted Strawberry Chocolate Chip Popsicles by Simply Health Family
• Recipe Substitution Tips by Sunday Supper

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