Recipe: Bacon Avocado Salad Bowls
Why are the salads we make ourselves so disappointing? How are they too crisp and too soggy at the same time? It’s a mystery, y’all. We live in a world of crunchy vegetables on top of crunchy lettuce with a dressing that makes our lips pucker and think that this is all there is. Let’s do better. What you need, my friend, is a Tim Riggins salad.
The Bacon Avocado Tim Riggins Salad
If you’re a fan of the show Friday Night Lights, you probably just stopped breathing at the sound of his name. If you’re unfamiliar, here’s what you need to know about Tim. He’s ridiculously hot, but, like any television bad boy, there’s more to him than skipping class and giving brooding stares. One second he’s flirtatiously winking, and the next he’s crying because he doesn’t know his mom. His edge hides his sensitivity; his rebellion hides his compassion. His hair hides his hot face, and you don’t even care. That’s the kind of salad we deserve: dimensional, nuanced, and sexy. Let me show you how to make one.
Since you love FNL, I already know you’re smart enough to switch out ingredients as you need to, but I beseech you to try this blueprint first. I’ve tried multiple ingredient combinations so you don’t have to, and now you can just eat the winner. This salad is far more than the sum of its parts. (And I will now refrain from making a Tim Riggins’ parts joke.)
This recipe yields four generous salads, so serve it for dinner or prep a week of lunches.
I love this recipe — not only because it reminds me of a hot dude every time I make it, but also because it hits every flavor pop you want in a salad. It’s creamy, crunchy, tangy, earthy, salty, sweet, peppery, and just downright tasty.
Welcome, friends, to the world of the Tim Riggins salad. May your bowls be full and your Google Image searches rewarding.
Bacon Avocado Salad Bowls
For the salad:
- 2 slices
small red onion
Extra-virgin olive oil
Freshly ground black pepper
- 5 cups
arugula, coarsely chopped if large (about 5 ounces)
- 1 (15-ounce) can
black beans, drained and rinsed
- 1 1/2 cups
fresh or frozen corn kernels
- 1/4 cup
For the dressing:
- 1 1/2 tablespoons
mayonnaise or whole-milk plain yogurt
- 1 tablespoon
Champagne or white wine vinegar
- 1 teaspoon
Dijon or grainy mustard
Pinch kosher salt
Pinch granulated sugar
Freshly ground black pepper
Place the bacon in a medium nonstick frying pan and cook over medium heat until browned and crisp. Meanwhile, prepare the other ingredients and dressing.
Dice the tomato and place in a large bowl. Thinly slice the red onion and add to the bowl. Drizzle with olive oil, season with salt and pepper, and toss to combine. Wash and dry the arugula. Place all the dressing ingredients in a small bowl and whisk to combine; set aside.
Place the bacon on a paper towel-lined plate. Drain off all but 1 to 2 teaspoons of the bacon fat from the pan. Increase the heat to high and add the beans and corn. Season with just a pinch of salt (the bacon fat will cover that ground well), give the pan a quick toss, and cook until warmed through and browned in spots, about 2 minutes. Meanwhile, chop the cilantro and dice the avocados.
Transfer the corn and bean mixture to the bowl of tomatoes and onions; set aside. Fry the eggs in the now-empty pan.
Crumble the bacon into the salad bowl and add the arugula. Drizzle with the dressing and gently toss to combine. Once everything is nicely coated, taste to make sure you have enough salt. If the salad doesn’t pop, add a good pinch. Add the avocado and cilantro and toss just once or twice to keep the avocado pretty and the cilantro from getting caught in a salad dressing vortex. Divide the salad among 4 bowls and top each with a fried egg.
Make ahead: If you want to pack this ahead of time, simply layer the ingredients (except the dressing) in a container and put the arugula on top. When you’re ready to eat, drizzle with the dressing and gently toss. No wilty greens in this space, y’all.