Wash lettuce, dry thoroughly; put in plastic bag in fridge to crisp. Cut tomatoes into quarters. Peel avocado, cut in half and remove seed; slice avocado thinly, dip in french dressing to prevent discolouration. Chop bacon finely, fry until crisp, drain on absorbent paper. At serving time, tear lettuce into pieces, place on individual serving dish, add tomatoes and avocado, sprinkle with french dressing, top with bacon and parsley.