1Place the tomatoes in a large bowl and sprinkle with 1/2 tsp. salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
2Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a plate lined with paper towels and let cool slightly; then crumble into bite-size pieces.
3Pit and peel the avocado; cut into 1/2 inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.