8 cups chopped Romaine lettuce
1 large avocado, peeled, pitted, and diced
2 cups cherry tomatoes, halved
12 slices lean center cut bacon
1 cucumber, diced
6 ounces feta, crumbled
3 tablespoons olive oil
1 lime, juiced
¼ teaspoon salt
¼ teaspoon pepper
1. Place the bacon in a large skillet and heat over medium heat. Cook the bacon until crisp, browned, and most of the fat has rendered, about 4 to 6 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain.
2. Chop the bacon and set aside. In a large bowl (or in 4 single bowls) combine lettuce, cherry tomatoes, cucumber, and avocado.
3. Add in salt, pepper, olive oil, and lime juice then toss well to coat. Fold in bacon and feta.