Avocado, Egg, Bacon, and Roasted Tomato Salad
Salads • American
Description
Avocado, Egg, Bacon, and Roasted Tomato Salad
Ingredients
- Avocado 3 pieces
- Bacon 5 oz
- Spanish onions 1 head
- Chicken Egg 6 pieces
- Olives stuffed with lemon 18 pieces
- White bread 5 oz
- Olive Oil 0 fl oz
- Lemon 1 piece
- Marinated cherries 9 pieces
- Thyme 6 stalks
- Mayonnaise 5 oz
- Milk 0 fl oz
- Parsley 0 oz
- Cream 0 fl oz
- Mint 0 oz
- Scallions 0 oz
- Garlic 2 cloves
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the tomatoes in half, toss them with olive oil, salt, thyme, and pepper, and place on a baking sheet in an oven preheated to 355°F. Bake for thirty minutes.
Step 2
Remove the pit from the avocado and cut the flesh into large cubes.
Step 3
Boil the eggs hard, peel them, and cut into quarters.
Step 4
Cut the bacon into strips and fry in a skillet until crispy.
Step 5
Cut the white bread into large cubes, spread them on a baking sheet, and toast in the oven until they become croutons (you can put the bread in the oven at the same time as the tomatoes).
Step 6
In a blender, combine mayonnaise, cream, milk, lemon juice, garlic, and herbs with a pinch of salt and pepper until a smooth sauce is achieved.
Step 7
In a deep bowl, combine all the ingredients: tomatoes, bacon, avocado, olives, croutons, eggs, and sliced red onion with the dressing. Serve immediately.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!