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The rich avocado dressing on this salad is to die for! And then you add in bacon and nuts and cheese—oh my.

Vegetarian: Omit bacon.

Paleo: Replace brown sugar with coconut sugar; replace Parmesan with nutritional yeast.

  • Duration
  • 4Servings



  • ¼ c olive oil

  • 1 Tbsp balsamic vinegar

  • 1 Tbsp lemon juice

  • 1 tsp soy sauce, tamari, or coconut aminos

  • ½ tsp brown sugar

  • 1 medium avocado, peeled and diced


  • 1 bag flat leaf spinach

  • 6 strips bacon, cooked and crumbled

  • ¼ c sliced almonds, toasted

  • 1 avocado, peeled and cubed

  • 1 medium tomato, thinly sliced

  • Grated Parmesan


1. For the vinaigrette: In a medium bowl or mason jar, whisk together the olive oil, balsamic, lemon juice, soy sauce, and brown sugar. Mix in the avocado and pulse with an immersion blender, or mash the avocado as you mix.

2. Toss the spinach with dressing and then top with bacon, toasted almonds, cubed avocado, tomatoes, and grated Parmesan.

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