Avocado Bacon Spring Mix Salad

A traditional salad course takes on a whole new, elevated flavor
Dish type


  • 2 large cucumber strips, sliced thin length wise on a mandolin
  • 1 1/2 cups walnuts
  • 8 thick slices of bacon
  • 2 bunches watercress, stems removed
  • 1 pound arugula
  • 1 head frisée
  • 2 large carrots, coarsely shredded
  • 6 oz. blue cheese crumbles
  • 1 Hass avocado, cut into 1/2 inch dice


  1. Fry the bacon in a pan, or bake on a cookie sheet in the oven at 400º F for about 12 minutes, or until crispy.
  2. To assemble the salad, begin by spraying the cookie cutter with cooking spray and place it on a flat surface, like a plate. Line the inside of the cookie cutter with the cucumber slices, two slices should cover it. Arrange the greens and carrot shreds inside, creating height as shown in the picture. Chef tip: Small & Tall is what we say!
  3. Once the salad is arranged and sturdy, carefully lift the cookie cutter up, maintaining the salad’s shape. Garnish with bacon on top, and sprinkle avocado, walnuts, and blue cheese around the base. Pour over your favorite dressing; pear-gorgonzola, raspberry-walnut, or a champagne vinaigrette are all good choices