A delightful salad combining crispy bacon, creamy avocado, and a tangy dressing, perfect for any occasion.
Cook the bacon until crispy, then crumble it into small pieces.
Cooking the bacon until crispy ensures it adds a delightful crunch to the salad.
Slice the avocados and halve the cherry tomatoes.
Use a sharp knife to cleanly slice the avocados and tomatoes.
Toast the pine nuts in a dry pan until golden brown.
Keep an eye on the pine nuts as they toast quickly and can burn easily.
Peel and slice the hard-boiled eggs.
Use a sharp knife for clean slices of the eggs.
Combine the olive oil, kosher salt, black pepper, dry mustard, minced garlic, white wine vinegar, and lemon juice in a small bowl. Whisk until well blended.
For a smoother dressing, you can blend the ingredients in a small blender.
In a large bowl, combine the bacon, avocado, cherry tomatoes, pine nuts, and eggs.
Gently toss the ingredients to avoid mashing the avocado.
Pour the dressing over the salad and toss gently to coat.
Add the dressing gradually to ensure the salad is not overdressed.
Serve the salad immediately and enjoy.
This salad is best enjoyed fresh to maintain the crispness of the ingredients.
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