Bacon, macadamia and avocado salad
- 8 bacon strips
- 2 avocados
- ¾ cup macadamia nuts
- 4 cups mixed greens
- 2 tbsp white wine vinegar
- 2 tsp dijon mustard
Place bacon in a skillet over medium heat. Cook 8 minutes, flipping occasionally, until crispy. Transfer to a plate lined with paper towels.
Meanwhile, peel avocado and dice. Coarsely chop macadamia nuts. Combine in a bowl with mixed greens.
In a small bowl, whisk together some of the rendered bacon fat with the white wine vinegar and mustard. Season with salt and pepper to taste. Add to the salad and toss to coat.
Chop bacon and sprinkle over the salad.