Featuring: Fusion® Lime Fresco Salt
Fresh food made with your own flair and served in style perfectly describes this chunky guacamole. Starting with ripe avocados, this creamy condiment is as versatile in uses as it is in ingredients. Try it chunky with diced jalapeños as a tortilla chip dip. Or add fresh cilantro and cayenne to kick up your fajita burrito. Whatever the application, remember the basics—avocados and Fusion® Lime Fresco Salt. A match made in heaven that will get your guests to gasp, âHoly Guacamole!â
Cooking Directions
- Make the vinaigrette: Heat a large skillet over high heat and fry bacon until crispy and the fat has been rendered. Remove from heat and transfer the bacon to a paper towel-lined plate or cutting board, reserving ½ cup of hot bacon fat in the pan. Let the bacon cool, then cut or crumble into roughly 1-inch pieces. Set aside.
- Place the pan with the reserved bacon fat on medium heat. Cook shallots and garlic until soft and fragrant. Remove the pan from the heat and whisk in the mustard, vinegar, sugar, pepper, and Hiwa Kai Sea Salt. Set dressing aside, and wipe the pan clean.
- Fry the eggs: Heat the cleaned pan over medium heat and melt the butter. Gently crack open the eggs and fry sunny side up until edges are slightly crispy. For a firmer yolk, flip the eggs and cook to preferred doneness. Set aside.
- Assemble the salad: In a large salad bowl, toss the spinach with the vinaigrette until covered. Plate the dressed greens, and divide bacon pieces, radishes, and avocado evenly among each salad. Top each plate with the fried egg and another sprinkle of Hiwa Kai Black Sea Salt, to taste.