Bacon and Avocado Salad with Strawberry Vinaigrette

A whole range of flavors combine in delicious ways for this easy-to-prepare salad!

TOTAL TIME:10 minutes



  • 1 head iceberg lettuce
  • 5 slices bacon, cooked and crumbled
  • 1 ripe avocado, cut into ½” cubes
  • 2 small challah buns, cut into ½” strips
  • 1 Tbsp. olive oil
  • 1 Tbsp. fresh Parmesan cheese, finely grated
  • Pinch salt
  • Several small strawberries, for garnish


  1. Remove any wilted outer leaves of lettuce and cut the head into quarters. Slice off the hard core from each quarter and place on plates.

  2. Preheat small toaster oven or regular oven to 375° F.

  3. Place challah strips into a bowl, drizzle with olive oil and grated Parmesan cheese, toss and then place on parchment paper. Bake for about 3-5 minutes or until golden brown, toss gently and bake an additional 3-5 minutes, watching so they don’t burn. Remove from oven and let cool.

  4. Sauté bacon strips until crispy, cool on a paper towel and crumble into pieces.

  5. Prepare Strawberry Vinaigrette Dressing. Top iceberg lettuce with crumbled bacon, cubed avocado and vinaigrette, and serve with croutons.