Balsamic Glazed Watermelon Avocado Chopped Salad Recipe
Valentina K. Wein
A unique, delightful summer salad with a combination of beautifully blended, vibrant flavors.
*In the instructions, everything "chopped," should be cut into about ½-inch dice.
*Serves 2 as a main course and 4 as an appetizer.
Appetizer, Main Course
loosely packed chopped lettuce
(I used Romaine - about 1½ heads)
white cheddar cheese,
hard boiled eggs (click here for How to Hard Boil Eggs),
applewood smoked bacon,
cooked and crumbled
pitted, finely chopped
extra virgin olive oil
salt and freshly ground black pepper
In a large mixing bowl, excluding the vinegar, oil, salt and pepper, toss all of the ingredients together.
Pour the balsamic vinegar into a small saucepan over medium-low heat. Bring to a strong simmer and cook to reduce by about half, until you have a thick syrup. This should take less than 5 minutes.
Now drizzle the balsamic glaze and the oil over the salad, toss, and season to taste with salt and pepper. (
Here's How to Season to Taste
good for summer dinner parties, unique salad recipes
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