Strawberry and Avocado Salad with Toasted Marcona Almonds and Bacon

Ingredients

1 lb of mixed lettuce

1 pint of fresh strawberries, sliced

4-6 slices of bacon, cooked and crumbled

1 ripe avocado, pitted and sliced

½ cup of Rosemary Marcona almonds, toasted

1-2 green onions, sliced thin

3 tbsp of EVOO

3 tbsp of Strawberry Balsamic Vinegar

1/2 tbsp Dijon mustard

Salt and Fresh Ground Pepper

Preparation

Slice the strawberries into thin slices and place in a sealable plastic bag with the 2 tbsp Strawberry Balsamic vinegar in the refrigerator, let marinade for about an hour.

Prepare salad dressing, mix olive oil, 1 tbsp balsamic vinegar, salt and pepper, and mustard together, slowly whisking in oil until it is mixed well and set aside.

Fry bacon in a pan until cooked well and drain on paper towels. Let bacon cool and crumble for salad topping. Set aside.

Place almonds in a separate pre-heated medium-sized pan with a drizzle of olive oil and sprinkle kosher salt over the nuts. Cook and stir for about 10-15 minutes until golden brown and toasty.

Slice the avocado and green onions.

In a large salad bowl, toss the lettuce and vinaigrette together, mixing well, and top salad greens with the strawberries and avocados.

Garnish the salad with crumbled bacon, green onions, toasted almonds, and a sprinkle of salt and pepper to taste.