Avocado, Egg, Bacon, and Roasted Tomato Salad

Salads | American cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Avocado, Egg, Bacon, and Roasted Tomato Salad

Ingredients

Avocado - 3 pieces
Bacon - 5.3 oz
Spanish onions - 1 head
Chicken Egg - 6 pieces
Olives stuffed with lemon - 18 pieces
White bread - 5.3 oz
Olive Oil - 1 fl oz
Lemon - 1 piece
Marinated cherries - 9 pieces
Thyme - 6 stalks
Mayonnaise - 3.5 oz
Milk - 1 fl oz
Parsley - 0.7 oz
Cream - 1 fl oz
Mint - 0.7 oz
Scallions - 0.7 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 356°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.