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Bacon Avocado Salad Bowls

 Why are the salads we make ourselves so disappointing? How are they too crisp and too soggy at the same time? It’s a mystery, y’all. We live in a world of crunchy vegetables on top of crunchy lettuce with a dressing that makes our lips pucker and think that this is all there is. Let’s do better. What you need, my friend, is a Tim Riggins salad.

Bacon Avocado Salad Bowls



  • 2 slices thick-cut bacon
  • 1 large tomato
  • 1 small red onion
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 cups arugula, coarsely chopped if large (about 5 ounces)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups fresh or frozen corn kernels
  • 1/4 cup fresh cilantro
  • 2 medium avocados
  • 4 large eggs


  • 1 1/2 tablespoons mayonnaise or whole-milk plain yogurt
  • 1 tablespoon Champagne or white wine vinegar
  • 1 teaspoon Dijon or grainy mustard
  • Pinch kosher salt
  • Pinch granulated sugar
  • Freshly ground black pepper


  1. Place the bacon in a medium nonstick frying pan and cook over medium heat until browned and crisp. Meanwhile, prepare the other ingredients and dressing.
  2. Dice the tomato and place in a large bowl. Thinly slice the red onion and add to the bowl. Drizzle with olive oil, season with salt and pepper, and toss to combine. Wash and dry the arugula. Place all the dressing ingredients in a small bowl and whisk to combine; set aside.
  3. Place the bacon on a paper towel-lined plate. Drain off all but 1 to 2 teaspoons of the bacon fat from the pan. Increase the heat to high and add the beans and corn. Season with just a pinch of salt (the bacon fat will cover that ground well), give the pan a quick toss, and cook until warmed through and browned in spots, about 2 minutes. Meanwhile, chop the cilantro and dice the avocados.
  4. Transfer the corn and bean mixture to the bowl of tomatoes and onions; set aside. Fry the eggs in the now-empty pan.
  5. Crumble the bacon into the salad bowl and add the arugula. Drizzle with the dressing and gently toss to combine. Once everything is nicely coated, taste to make sure you have enough salt. If the salad doesn’t pop, add a good pinch. Add the avocado and cilantro and toss just once or twice to keep the avocado pretty and the cilantro from getting caught in a salad dressing vortex. Divide the salad among 4 bowls and top each with a fried egg.

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