Ingredients:

For the Dressing:

• ½ cup mayonnaise
• 1 tbsp fresh lemon juice
• 2 tbsp olive oil
• Salt & black pepper, to taste

For the Salad:

• 6 slices bacon, cooked crispy and chopped
• 4 cups romaine or iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced

For the Croutons:

• 2 cups bread, roughly torn or chopped
• 2 tbsp olive oil
• Salt, to taste

Destructions

Make the Dressing. In a bowl, whisk together mayonnaise and lemon juice until smooth. Slowly drizzle in the olive oil, whisking constantly until well combined. Season with salt and black pepper, then set aside.

Prepare the Bacon. Cook the bacon in a pan until crispy. Transfer to a paper towel-lined plate to absorb excess grease, then roughly chop and set aside.

Make the Croutons. Preheat the oven to 350°F (175°C). Spread the bread pieces on a baking tray. Drizzle with olive oil and sprinkle with salt. Bake for 6-8 minutes, or until lightly golden and crisp.

Assemble. Place the chopped lettuce in a large bowl. Drizzle with the mayonnaise dressing and toss to coat. Gently mix in the cherry tomatoes and croutons.

Serve Divide the salad between 4 serving bowls. Top with crispy bacon and avocado slices. Serve and enjoy!