Southwest Bacon Avocado Salad

Southwest bacon avocado salad

If I’m being honest I don’t really know what makes this southwest, other than the fact every other bacon and avocado salad I see calls itself southwest. Coming from California, this was just a type of potluck dish I’d see at plenty of friends or family gatherings. Anyways, this is the recipe for my Southwest bacon avocado salad.

There are a few cooked ingredients in this salad, namely the bacon and the corn. In fact the corn is my favorite as I cook it in the leftover fat after cooking the bacon. This brings some great flavor to the dish.

Frying bacon

This recipe serves 4-6 people, and should be treated as a side dish. Throw about 8-10 slices of bacon on a pan and fry them up. Remove and place on a paper towel to cool.

Frying corn in bacon fat

Next, take a can of corn, about a pound (400 grams), strain out the liquid, and add directly to the pan with the rendered bacon fat. Stir every once in a while so the corn does not stick to the pan, and take off the heat when you start to see some of the kernels blackening, about 5 minutes. If you want to make fresh grilled corn you can do that as well, which I use for my grilled corn salad recipe.

cubed avocado and roasted red peppers

The cold ingredients are avocado and roasted red bell pepper. My bell pepper came from a jar, but you can roast yours yourself if you want to. Just cube up 5-6 small avocados and thinly slice a couple bell peppers. Place in a bowl. I also add 400 grams of peeled chickpeas, which involve no preparation at all.

creamy dill dressing

The dressing I use for this salad is the same dill dressing I use for my cucumber radish salad. It is quite similar to an American ranch so you can just use that if you don’t want to make your own dressing. To make the dressing just add:

  • 1 cup Mayonnaise store bought or homemade
  • 3 tbsp Buttermilk or Kefir if you can find it
  • 1 bunch Dill fresh
  • 1 tsp Hot Mustard
  • 2 tsp Black Pepper freshly cracked
  • 4 cloves Garlic minced
  • 1 pinch Salt to taste
southwest bacon avocado salad

Into the bowl with the avocado and bell pepper add the corn and crumble in the bacon. If the bacon isn’t crispy enough to crumble then just chop it up with a knife. Add a few tablespoons of dressing and give everything a good toss. Enjoy!

Southwest Bacon Avocado Salad

A delicious summer salad perfect for small get-togethers or potlucks
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Salad
Cuisine American, Southwest
Servings 6 people
Calories 736 kcal


Southwest Bacon Avocado Salad

  • 10 strips Bacon
  • 400 grams Corn
  • 500 grams Avocado cubed
  • 400 grams Chickpeas peeled
  • 2 Bell Peppers roasted (jarred or regular)

Creamy Dill Dressing

  • 1 cup Mayonnaise store bought or homemade
  • 3 tbsp Buttermilk or Kefir if you can find it
  • 1 bunch Dill fresh
  • 1 tsp Hot Mustard
  • 2 tsp Black Pepper freshly cracked
  • 4 cloves Garlic minced
  • 1 pinch Salt to taste


  • I suggest making the dressing first and placing it in the fridge while you do everything else. Just combine all ingredients in a bowl and whisk together.
  • Fry the bacon and when done place on a paper towel lined plate to cool. Add the corn directly into the hot bacon fat and fry for a few minutes, until some kernels begin to blacken.
  • In a bowl add in the cubed avocado, the roasted red bell peppers cut into slices, the peeled chickpeas, the bacon fat fried corn, and the crumbled bacon. Add a few tbsp of dressing (to suit your preference) and give everything a good toss. Serve and enjoy!


Nutritional facts are skewed as you will probably not use all the dressing. Most of the calories comes from the mayonnaise, but you are only using a few tbsp of the final dressing.
Keyword Avocado Egg Salad, Bacon Avocado Salad, Bacon fat corn, Ranch Salad, Southwest Bacon Avocado Salad
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