Serves: 3-4

Prep Time: 15 min
Cook Time: 15 min


For the dressing

  • 1/2 pound bacon
  • 3 tablespoons olive oil
  • 1/4 cup sherry vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • pinch of red pepper flakes
  • pinch of salt and pepper

For the salad

  • 10 ounces baby arugula
  • 1 avocado, thinly sliced
  • 1 cup strawberries, thinly sliced
  • 1/2 cup walnuts, roughly chopped
  • 1 container of almond milk cheese*


  1. Place bacon in a large pan and cook until crispy. Set aside on a paper towel then chop into small pieces.
  2. While the bacon is cooking, place arugula, avocado, strawberries, walnuts, and almond milk cheese in a large salad bowl.
  3. Once the bacon is cooked, you’ll want to have 3-4 tablespoons of rendered bacon fat left in the pan. With the pan over medium heat, whisk in the rest of the dressing ingredients into the pan.
  4. Bring to boil and let cook for 1 minute to thicken slightly.
  5. Pour dressing onto salad, toss and serve immediately. Keep any leftover dressing in an airtight container and reheat before serving.

Recipe Notes
*I used Kite Hill Truffle Dill Soft Cheese

Recipe by: Juli at