A BLT Salad: Avocado, Bacon, Lettuce and Tomato
Introduction
Who doesn't love a BLT in the summer? This salad packs in all the flavors of a BLT plus avocado for a dish that's light enough for even the hottest night.
Ingredients
Salad:
4 strips center-cut bacon (reduced-sodium if possible)
pinch black pepper
1/8 teaspoon red pepper flakes
2 slices whole-wheat bread, cubed
1 head red or green leaf lettuce, chopped (about 4 cups)
1/2 cup red onion, sliced thin
1 pint grape tomatoes cut in half lengthwise
1 avocado, peeled and pitted, cut into cubes, divided
Sauce:
1/2 cup low-fat plain Greek yogurt
2 cloves garlic, minced
1/2 teaspoon red hot sauce
1 teaspoon Dijon mustard
pinch black pepper
4 strips center-cut bacon (reduced-sodium if possible)
pinch black pepper
1/8 teaspoon red pepper flakes
2 slices whole-wheat bread, cubed
1 head red or green leaf lettuce, chopped (about 4 cups)
1/2 cup red onion, sliced thin
1 pint grape tomatoes cut in half lengthwise
1 avocado, peeled and pitted, cut into cubes, divided
Sauce:
1/2 cup low-fat plain Greek yogurt
2 cloves garlic, minced
1/2 teaspoon red hot sauce
1 teaspoon Dijon mustard
pinch black pepper
Directions
Place the bacon on a microwave-safe dish lined with paper towels. Sprinkle the black and red pepper on top of the bacon. Microwave on high for 2-3 minutes, or until crisp. Remove from microwave, pat dry then chop. Set aside.
Heat a small skillet over medium heat. Mist with cooking spray. Add the bread cubes and cook until toasted on both sides, stirring occasionally. Remove from heat and set aside.
Toss the chopped bacon, lettuce, red onion, tomatoes, and 3/4 of the chopped avocado in a large mixing bowl.
In a small bowl, mash the remaining avocado with a fork.
Add the yogurt, garlic, hot sauce, mustard and pepper and whisk or puree using an immersion blender. Pour the dressing over the salad, then toss.
Scoop 2 1/2 cups of salad onto each plate. Top with toasted bread croutons.
Serving Size: Makes 4 servings, 2 1/2 cups per person
Heat a small skillet over medium heat. Mist with cooking spray. Add the bread cubes and cook until toasted on both sides, stirring occasionally. Remove from heat and set aside.
Toss the chopped bacon, lettuce, red onion, tomatoes, and 3/4 of the chopped avocado in a large mixing bowl.
In a small bowl, mash the remaining avocado with a fork.
Add the yogurt, garlic, hot sauce, mustard and pepper and whisk or puree using an immersion blender. Pour the dressing over the salad, then toss.
Scoop 2 1/2 cups of salad onto each plate. Top with toasted bread croutons.
Serving Size: Makes 4 servings, 2 1/2 cups per person
Number of Servings: 4
