Bacon Avocado Salad | CUESA

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Bacon Avocado Salad


Ben de Vries, Luella

This recipe was demonstrated for CUESA’s Market to Table program on April 28, 2012.

Serves 2


¼ cup bacon
1 cup balsamic vinegar
1 large avocado
Salt and pepper
⅓ cup chopped tomatoes
2 to 3 sprigs fava leaves, picked and roughly chopped
2 tablespoons Arbequina extra virgin olive oil


1.    Chop bacon into small squares and crisp over low heat on stove top.

2.    In a separate pan over a very low flame, reduce the balsamic vinegar until ¼ cup remains.

3.    To plate, peel the avocado and slice it into ½-thick-inch pieces; season generously with salt and pepper. Sprinkle and drizzle the avocado with the olive oil, vinegar, fava leaves, tomatoes, and bacon.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »