Drain mozzarella pearls, drizzle with olive oil and balsamic vinegar, add salt, shake to combine, and refrigerate.

Slice bacon into 1-inch pieces and cook in a skillet until crispy, then drain on paper towels.

Chop romaine lettuce into 1/2-inch strips and place in a large salad bowl.

Halve cherry tomatoes and add to the salad bowl.

Cube avocados, toss with lemon juice, and add to the bowl.

Add marinated mozzarella and bacon to the bowl, then toss gently.

Combine olive oil, balsamic vinegar, dry mustard, onion powder, garlic powder, salt, and black pepper in a jar; shake until well combined.

Drizzle balsamic dressing over salad before serving. Toss if needed and serve immediately.