Avocado Salad with Bacon and Sour Cream

Avocado Salad with Bacon and Sour Cream

38 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Recipe by  TXGIRLSX3

“Fresh avocados combined with a few ingredients for a great, refreshing salad.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Cook the chopped bacon in a skillet over medium heat until crisp. With a slotted spoon, remove bacon to a paper towel. Drain fat.
  2. In a large bowl, gently combine avocados, bacon, green onions, sour cream, lemon juice, and salt.
  3. Arrange salad leaves on plates, and spoon avocado salad on top.

Share It

Reviews (38)

Rate This Recipe


Oh my goodness were we pleasantly surprised and rewarded on this! It looked just beautiful on the red leaf lettuce and the taste matched its presentation. The combination of creamy sour cream, buttery smooth avocado and smoky bacon was just out of this world. Whether eaten on its own as a salad, or served in tacos, you will not be disappointed. This will be my new guacamole, and because of this recipe we will be eating a lot more avocados. Thanks for sharing the recipe!



I'm originally from the Tampa Bay area and I grew up with avocado and key lime trees in my yard, so I grew up with fresh guacamole in the wintertime, or what passes for winter in Florida. When it comes to regular guacamole, less ingredients are better, but the avocados must be very ripe or it will lack flavor and creamy consistency. This salad is excellent but especially good if your avocados are a touch underripe for standard guacamole. I added a clove of garlic and substituted key lime juice for lemon. Key lime is tarter than regular lime and gives it a unique flavor. I would even suggest regular Persian lime instead of lemon in this recipe. Overall, excellent as a dip or even condiment to tacos or fajitas.

Dung Beetle

Dung Beetle

THIS IS THE BOMB.!! But...I didn't use it as an actual salad...lol It is KILLER RICH. I doubled this recipe - and only changed two things. I used low fat sour cream and fresh lime juice instead of lemon. As suggested by another cook I made up the lime/sour cream sauce earlier in the day so that the flavors could mingle and "get happy". About 30 min before serving it I cubed up the avocados and mixed them in. HOWEVER.. I served this at my burrito bar dinner and it was inhaled! What wasn't slathered into the pulled pork burritos was eaten as a heavenly chunky dip with chips. Not one drop was left over... :) Next time I'll try a little fresh Cilantro...then it will be 6 stars...

More Reviews

Similar Recipes

Tangy Cucumber and Avocado Salad

Tangy Cucumber and Avocado Salad

Avocado Watermelon Spinach Salad

Avocado Watermelon Spinach Salad

Shrimp and Avocado Salad

Shrimp and Avocado Salad

Dill Sour Cream Potato Salad

Dill Sour Cream Potato Salad

Avocado Olive Salad

Avocado Olive Salad

Pea and Avocado Salad

Pea and Avocado Salad


Amount Per Serving (4 total)

  • Calories
  • 358 cal
  • 18%
  • Fat
  • 33.4 g
  • 51%
  • Carbs
  • 11.5 g
  • 4%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 360 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Blood Orange and Avocado Salad


next recipe:

Bacon Avocado Salad