Bacon, Crab and Avocado Salad – A refreshing and delicious salad with a mix of crab meat, avocados and bacon tossed in a homemade Green Onion Yogurt Salad Dressing.
Dear Bacon, Crab, and Avocado,
You really know how to make something MAGICAL! Thank YOU! ♥
Hi Hey Hi! Happy Wednesday! Wassss up!?! Can I just say one thing? I LOVE that I am able to work even when I’m thousands of miles away from my home office. I really do. It still amazes me that this internets thing allows you to work from wherever you are. Is it odd that I’m still excited about this, especially since the www has now existed for many, many years? Please tell me I’m not alone!
AND! Did you know that when outside of an English speaking country, the ads on websites are in the language that is spoken within the country that you are in?
You knew that?! I didn’t. In fact, I never even thought about it!
Also? I couldn’t find crab in Macedonia. Good thing I made this recipe before leaving the States, eh? BUT, here you will find the best fish of ever. Lake Ohrid located in Ohrid, Macedonia, and is Europe’s oldest permanent body of freshwater (estimated at about 10 million years old!!!), is just about 2 hours from where I’m at and home of the Ohrid Trout – again, the best fish of everrrrr! I will be heading there next week and feasting on their fish and other seafood all week long. I’m counting my lucky stars.
So, as these things usually go in my world, I hated crab up until I grew up, which was about 3 years ago during a date-night at Gibson’s Steakhouse in Chicago. It took about 4.2 bites for me to convince myself that I JUST had the most amazing appetizer, and nothing was going to change that.
Again, as these things go in my world, once I try something super awesome at a restaurant, I come back home and try to remake the dish and hopefully share it with you! Sometimes it works, other times it doesn’t. Luckily, and with some changes, my crab-infatuation led me to making this salad so you wouldn’t feel bad about not having a chance to try Gibson’s delicious appetizer.
Even though this came together on a whim and without much expectation, it could not have been more perfect. I was sort of taken aback by how much I liked it, being that I had just sort of scrapped everything together in an attempt to make a copycat that I couldn’t really make. Don’t ask. I just couldn’t get it to taste the same… wah wah wah! 🙁
NO worries, though! This bacon, crab and avocado salad variation is SO GOOD! The Green Onion Yogurt Salad Dressing is enough for me to want to dive in, head first. It was so delicious without needing more than a few minutes of prep. BONUS!
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- FOR THE SALAD
- 3 romaine hearts , chopped
- 1 avocado , pitted and diced
- 6 bacon slices , cooked to a crisp and diced
- 1 package (8-ounces) lump crab meat
- 1 pint cherry tomatoes , halved
- 1 cup garlic croutons
- FOR THE DRESSING
- 3/4- cup non-fat plain yogurt
- 1 teaspoon extra virgin olive oil
- 3 tablespoons lemon juice
- 3 fresh basil leaves
- 4 green onions , chopped, green parts only
- salt and fresh ground pepper , to taste
Arrange the chopped romaine lettuce on a large serving plate.
Top with diced avocado, diced bacon, crab meat, cherry tomatoes and croutons; set aside.
In a blender or food processor, combine all the ingredients for the salad dressing; process until creamy and smooth.
Pour the dressing over the salad and toss to combine.