Deconstructed Feijoada Salad with Orange Vinaigrette

Cook bacon in a frying pan over medium heat until crispy. Remove bacon and place on paper towels to drain. Crumble once cooled.

In a small bowl, whisk together orange juice, olive oil, lime juice, honey, Dijon mustard, salt, and pepper until well combined. This is your orange vinaigrette.

In a large bowl, combine cooked rice, black beans, crumbled bacon, orange segments, sliced avocado, red onion (if using), and cilantro (if using).

Pour the orange vinaigrette over the salad and gently toss to coat.

Serve immediately or chill for later.