Bacon Avocado Salad with Pumpkin Seeds
Dark leafy greens, creamy avocado, crispy turkey bacon, red onion, and pumpkin seeds with a simple olive oil and lemon dressing — a salad my mom loves so much she’s made it for her friends.
Equipment
- Large skillet
- Large salad bowl
Ingredients
- 3–4 cups dark leafy greens (kale, spinach, arugula, or a mix)
- 2 ripe avocados, cut into chunks
- 5–6 slices turkey bacon (I use Applegate)
- 1 small red onion, thinly sliced
- ¼ cup raw pumpkin seeds
- Sea salt and black pepper to taste
For the dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Sea salt and black pepper to taste
Instructions
- Cook the turkey bacon in a skillet over medium heat until cooked through and lightly browned — turkey bacon won’t get as crispy as pork bacon, but it will firm up nicely as it cools. Remove from the pan, let cool completely, then cut into small pieces.
- While the bacon cools, cut the avocados into chunks and slice the red onion thinly.
- Add the leafy greens to a large salad bowl. Layer the avocado chunks and red onion on top.
- Add the bacon pieces and sprinkle the pumpkin seeds over everything.
- In a small bowl or jar, whisk together the olive oil, lemon juice, salt, and pepper.
- Drizzle the dressing over the salad and toss gently — be careful not to mash the avocado.
- Taste and adjust seasoning. Serve immediately.
Notes
- Cut the avocado right before serving to prevent browning.
- If raw red onion is too sharp, soak the slices in cold water for 10 minutes first.
- Turkey bacon won’t get as crispy as pork bacon, but it firms up as it cools and still adds great texture and flavor to the salad.
- My favorite turkey bacon is Applegate; Simple Truth by Kroger is a good second choice.
- A drizzle of honey orange glaze over the finished salad is a delicious optional addition.
- Pork bacon can be substituted — read the label for nitrates and sodium content.