Slice the Canadian bacon into matchsticks.

Heat 1 tablespoon of the olive oil in a skillet set over medium heat. Add the Canadian bacon and cook stirring occasionally, until it begins to brown – about 5 minutes.

While the Canadian bacon cooks, prepare the chimichurri vinaigrette: Sprinkle the garlic with some salt, the use the flat side of a chefs knife to smash it into a paste. Pour the vinegar into a jar. Add the garlic paste, parsley, and cilantro. Stir. Whisk in the remaining olive oil. Season to taste with salt and pepper.

Arrange the lettuce in a salad bowl; toss with half of the vinaigrette. Top with Canadian bacon, avocado slices, and radishes. Serve with additional vinaigrette.