This loaded avocado bacon cheeseburger salad will leave you never needing the classic fast food "Burger & Fries" again!
Start by cutting your russet potato into small pieces and cooking on a stovetop on medium heat with some cooking spray. I usually cover my pan with a lid to soften the potatoes faster. Note: potatoes will need about 20 minutes to cook, which is why this is the first step.
After the potatoes have been cooking for about 10 minutes, start cooking your ground meat in a separate pan.
While the potatoes and meat are cooking, you can start prepping all of your other ingredients. Chop up your lettuce, cut up the avocado into small pieces, portion out your shredded cheese and chop ½ a slice of rye bread into small squares. Set everything aside.
After your meat is done cooking, put aside in a bowl and start cooking your bacon.
After the bacon is nice and crispy, chop into small pieces and set aside.
In the bacon grease, cook your diced up pieces of rye bread and make “croutons”.
By the time all of these steps are done, your potatoes should be perfectly cooked.
Now you can start putting together your salad! Fill a bowl with lettuce and top with 6 oz of ground beef, 3 ¼ oz of potatoes, 2 ½ slices of bacon crumbles, your rye bread “croutons”, 27 grams of avocado, ½ oz of shredded cheddar cheese, 2 tbsp of thousand island dressing & pickles.
This salad is 16 WW Smartpoints based on the ingredients I use. If you use alternative ingredients, please alter your smartpoints calculations accordingly.