California Avocado season has ended.

Cornmeal Crusted Fried California Avocados and Tomato Bacon Salad

Total time:

25 min

Prep time:

10 min

Cook time:

15 min

Nutritional Highlights (Per serving) See Full
500 Calories
41 g Fat
7 g Fiber
750 mg Sodium
30 g Carbs
Cornmeal Crusted Fried California Avocados and Tomato Bacon Salad



Serves: 4

Cornmeal Crusted Fried California Avocados
2 ripe, Fresh California Avocados, seeded, peeled and halved
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 egg, beaten with 1 Tbsp. water
1/2 cup cornmeal
1/2 Tbsp. kosher salt
Cornmeal Crusted Fried California Avocados and Tomato Bacon Salad
1/4 lb. bacon cut into small pieces
1 Tbsp. soy sauce
1/2 Tbsp. molasses
1/4 cup olive oil
1/4 tsp. ground black pepper
2 ripe tomatoes, cut into 1-inch cubes
2 cups arugula
Cornmeal Crusted Fried California Avocados (see make-ahead recipe below)

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Cornmeal Crusted Fried California Avocados

  1. Cut each avocado half into three pieces.
  2. Put oil in sauté pan and keep on medium to low heat.
  3. Place the flour, egg and cornmeal into three separate bowls.
  4. Add 1/2 tsp. salt into each bowl and stir to combine.
  5. Dip a slice of avocado first in flour, then egg wash and then cornmeal, making sure each time that the avocado is completely covered. Repeat with all avocado slices until all are breaded.
  6. Gently place avocado slices in pan. Oil should sizzle when avocados are put in.
  7. Cook for 2 to 3 minutes per side, until the crust is golden brown and crunchy.
  8. Drain on a paper towel. Serve warm.

Cornmeal Crusted Fried California Avocados and Tomato Bacon Salad

  1. In a sauté pan on low heat cook bacon until crispy. Remove from pan and let drain on a paper towel. Set aside.
  2. Combine soy sauce, molasses, olive oil and black pepper and whisk to create vinaigrette.
  3. In a separate bowl, combine tomato, arugula and crispy bacon.
  4. Add the vinaigrette and mix well.
  5. Spread the salad in a shallow platter. Top with warm Cornmeal Crusted Fried California Avocados.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Calories 500
Total Fat 41 g (Sat 4.5 g, Trans 0 g, Poly 10 g, Mono 24 g)
Cholesterol 45 mg
Sodium 750 mg
Potassium 460 mg
Total Carbohydrates 30 g
Dietary Fiber 7 g
Total Sugar 0 g
Protein 6 g

Vitamin A 210 IU; Vitamin C 7 mg; Calcium 21 mg; Iron 1.9 mg; Vitamin D 10 IU; Folate 104 mcg; Omega 3 Fatty Acid 1.7 g

% Daily Value*: Vitamin A 4%; Vitamin C 10%; Calcium 2%; Iron 10%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author


(19 Ratings)