1/2 cup mayonnaise (homemade or store bought)
2 large Roma tomatoes, chopped
kosher salt, to taste
freshly ground black pepper
1 large head of romaine lettuce, chopped
2 avocados, peeled and sliced thin
3 green onions, sliced
Working in batches, cook the bacon in a skillet over medium heat until crispy. Transfer the crisped bacon to a paper towel lined plate and set off to the side to cool. Once cool, coarsely chop. In a medium bowl combine half of the chopped tomatoes with the mayonnaise and a pinch of both salt and pepper. Cover and refrigerated until ready to serve. Chop the romaine into bite-size pieces, wash and pat dry and then place into a large serving bowl. Top with the remaining tomatoes, bacon pieces, green onions and sliced avocado. Season the avocados with a little salt and pepper before dishing the salad onto large plates or bowl. Spoon a desired amount of dressing over top of you salad and enjoy.