Crisp romaine, juicy cherry tomatoes, and thinly sliced red onion come together in a big, crunchy bowl that's built for contrast in every bite. The real star is the dressing: ripe avocado blended with fresh lemon juice, garlic, and a touch of smoked paprika until it's silky and thick enough to cling to every leaf. It's bright, herby, and satisfying without feeling heavy, the kind of salad that eats like a full meal rather than a side dish. Toss everything together right before serving so the romaine stays crisp and the dressing coats evenly. It's a great pick for a plant-based table, easy to scale up for a crowd or keep simple for a quick weeknight lunch.
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Lay the bacon strips in a single layer in a large skillet over medium heat. Cook, turning once, until the fat is rendered and the strips are deep golden-brown and crisp, about 10–12 minutes. Transfer to a paper-towel-lined plate and let cool for 5 minutes, then crumble into bite-sized pieces.
While the bacon cooks, combine the avocado, lemon juice, olive oil, garlic, salt, black pepper, and smoked paprika (if using) in a blender or food processor. Blend until smooth, adding water 1 tablespoon at a time until the dressing is pourable but still thick enough to coat the back of a spoon.
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