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.