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  • frying oil

  • 1/2 cup mayo

  • 1/2 cup yogurt

  • 1/2 teaspoon pepper flake

  • 1/2 teaspoon oregano

  • 1 tablespoon Sriracha

  • 1 lemon

  • 2 avocados

  • 1 package baby spinach

  • 2 teaspoons of Salsa Shaker (Hot or Mild )

  • 8 slices bacon (cooked)

  • 1 cup flour

  • 2 eggs

  • 2 cups panko breadcrumbs

-Preheat a pan with a thin layer of vegetable oil. Beat the eggs, and measure out the flour and breadcrumbs to prep your breading station.
-Slice your avocados into 1/4 inch thick wedges. Salt and pepper and then dredge in the flour. Shake off excess flour and dip into the egg.

-Finally, coat in breadcrumbs. Shallow fry on each side until browned.

-Create the salad by making a bed of spinach, then top with the tomatoes and cooked bacon. Top with the fried avocado slices and serve with the dressing on the side.

-Light Ranch dressing: Mix the mayo, yogurt, pepper flake, oregano, sriracha, JD’s Salsa and juice from the lemon. Let it sit in the fridge until you are ready to use.

-Be sure to pick avocados that are slightly firmer than ones you would use for guacamole. It is important to help get nice, firm slices and keep them together while frying.

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