Thursday, April 18, 2013

BLT Salad with Creamy Avocado Dressing

Certain dishes are classics for a reason. Years of tried and true preparation have yielded a near-perfect balance. Enter my favorite sandwich... the BLT. The dry, salty bite of bacon with sweet, juicy tomato and the fresh crunch of lettuce. All punctuated by a tangy spread of mayo.

I distinctly remember eating them on a Saturday afternoon with my mom and Grammie. White bread, heavy dollop of mayo, iceberg lettuce; all served on fine china. So. Damn. Good.

I've outgrown the white bread these days and am always looking for healthier twist for weeknight dinner. This classic sandwich gets a simple salad makeover, by up-ing the lettuce and taking down the carbs. Fresh avocado dressing is a great alternate solution for the creamy mayo too. Now that I've discovered this dressing, I basically want to put it on everything too.

BLT Salad with Creamy Avocado Dressing
For Salad
6 slices bacon, but into 1/2 inch pieces
1 head romaine lettuce, chopped
1 quart cherry tomatoes, quartered
1/2 red onion, minced
1/2 avocado, chopped
Salt and pepper

For dressing
1/2 avocado, cut into chunks
Juice of 1 lime
1/4 cup olive oil
Salt and pepper
2 teaspoons water

Warm a pan over medium heat, add chopped bacon and cook until crisped, about 5 minutes. Remove to a paper-towel lined plate to drain.

Combine dressing ingredients except for water in a food processor and pulse until ingredients are combined. Slowly add water until dressing reaches a liquid-y consistency.

Toss bacon, lettuce, tomato, onion and avocado together with dressing and serve immediately.

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