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1
For the Crispy Avocado: Halve your avocado and run a sharp knife gently around the perimeter of each half to loosen the meat from the skin.
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2
Gently remove the skin and the seed and discard.
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3
Slice each half into wedges, about 8-10.
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4
Dont slice them too thin; you want them to hold up to the breading and frying.
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5
Sprinkle the wedges with a pinch of kosher salt and pepper.
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6
Place the flour in a shallow bowl.
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7
Place the beaten egg in another bowl.
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8
Mix together the panko and Parmesan cheese in a third bowl.
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9
Dredge each slice of avocado in the flour, gently shake off any excess flour.
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10
Dip into the egg mixture, then finally into the panko mixture, coating all sides well.
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11
Set aside.
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12
Pour just enough oil in a frying pan to just cover the bottom.
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13
Heat over medium high heat until oil becomes hot enough to fry.
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14
Gently set avocado pieces in the hot oil.
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15
Fry on all sides until golden, a total of about 1 1/2 - 2 minutes.
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16
With a spatula gently remove from the pan and drain on a paper towel-lined plate.
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17
This may be done in batches.
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18
For the Salad: Assemble salad by layering lettuce, tomatoes, shaved Parmesan cheese and crumbled bacon.
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19
Top with crispy avocado.
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20
For the Honey-Lime Dressing: Combine honey, vinegar, garlic, lime juice, salt and pepper in a Mason jar; shake until fully combined.
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21
Ingredients may, also, be whisked in a bowl.
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22
Drizzle over salad.
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23
For the Drizzle: Combine the ranch dressing and Sriracha in a small bowl and mix until fully incorporated.
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24
Drizzle over salad.
