Mexican avocado salad

The man and I have fallen for this super delicious salad for years. It fits easily to (almost) everything and is great in summer and winter, with rice, bread or for a barbecue, for a picnic, alone, as a side dish - just always great. The ingredients list triggers frowns on many people (radish?!?!). But once you have tried, you really just want to eat this salad.

Unfortunately, the recipe is not suitable for vegetarians, because bacon is one of the key flavor components. And I do not think he can replace himself with smoked tofu or anything else in this case. Sorry!

Here comes the recipe for 2 as a main course or for 4 as a side dish:

4 - 5 big (ripe) tomatoes into thin slices, removing the stems.
Cut 2 ripe (!) avocados lengthwise, using a spoon, to split the pulp from the narrow side in one piece and cut into slices. (The bowls of avocado are great for serving other foods, such as dry chillies.) Drizzle the avocado slices with lemon or lime juice so they will not discolour.
1 bunch of spring onions brush and cut the white and green part into rings.
1 bunch of radish also clean and cut either by hand into thin slices (needs a little patience) or in the Chop the food processor through the rasp attachment (very fast).
Cut 100 grams of striped bacon (bacon) into cubes or strips and place in a pan with 1 tsp. Olive oil at medium Slowly fry the heat. Remove from the pan and set aside.
To the remaining cooking oil 3 tablespoons red wine vinegar , 1 pinch of cayenne pepper , salt , Add pepper and 1 pinch of (raw) sugar and cook once. Put the warm marinade over the salad and sprinkle with the fried bacon. Gently mix and serve the salad.

YUMMY! Goes well with Dry Chili.