- 8 Bacon strips
- 1 Romaine Lettuce, roughly chopped
- 2 cup Cherry Tomatoes
- ½ Cucumber, seeded and sliced
- 2 Avocados, cubed
- 2 tbs. Ahuacatlan Natural
For the vinaigrette:
- ½ cup Ahuacatlan Lime
- 2 tsp. Balsamic Vinegar
- 1 tsp. Worcestershire sauce
- 1 lime, the juice of
- ½ tsp. garlic, minced
- Salt to taste
In a sautee pan, add the bacon until fully cooked (about 5 minutes.)
In a large bowl, add the romaine, cherry tomatoes, cucumber, avocado, and Ahuacatlan natural.
To make the vinaigrette, add all ingredients except for the oil. Once they are all mixed together, add the oil on a steady stream while mixing. Season with salt.
Add the vinaigrette to the salad, and top with pieces of bacon.