Eat- BLT salad with creamy avocado dressing

Congratulations – you’ve arrived in the second full week of January!! Minds, waistlines (and livers) have started to recover from all those holiday hijinx and we are off and running into 2016!
Being the low-carb/high-fat convert that 2015 made me, if I find myself feeling bored or deprived with what I’m eating, I reach for some “good fats.” Something that will give me some creamy, heavy texture and stick with me so I don’t find myself clamoring for a snack in an hour.
Coconut oil, eggs, a small serving of nuts… all good ideas, for sure.
But NOTHING makes Keri as happy as avocado.
Here, it’s a thick avocado dressing with bright zingy lemon that really clings to lettuce leaves. Mmmmmmm.
Fun fact – when I was pregnant with Jr, I ate at least one BLT every day for over 6 months. I could not get enough BLT.Of course some of those were actually BLATs – bacon, lettuce, avocado, tomato; a very tasty combo all its own.  EVEN after all of that BLT consumption,  if I see one on the menu it is always in serious contention for my lunch order.

Bringing the great fat and flavor of the avocado together with the salty, crunchy perfection of a BLT in a salad makes a really satisfying lunch or dinner  that is anything but depriving.

WHAT YOU NEED:

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1 head Romain lettuce
1 large ripe tomato
1 lemon
1/2 clove garlic (or equivalent garlic paste)
1 ripe avocado
6 strips cooked bacon (this Hormel pre-cooked is good if you want to keep things quick)

WHAT YOU DO:
In a blender, combine the avocado, garlic, and juice from 1/2 of the lemon :

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Blend on high/liquefy until smooth. Check consistency.  I like it thick, but still pourable, so if it looks more like a spread, I add the juice from other half of the lemon:

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While that is blending together well, cut the tomato – I like wedges so the seeds and juice stay in the tomato a bit better, and don’t forget to give them a,sprinkle of S&P, because an unseasoned tomato is the sad panda of the salad world:

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Also dice the bacon:

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For this salad, I like to just dress the lettuce so everything else stays crunchy and the bacon stays, um, bacon-y (really important and highly scientific terminology.)

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Then I plate up the lettuce and pile the other goodies on top:

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Yes. Yes yes yes yes yes.

This recipe makes 2 good-sized dinner salads, or could be split 4 ways as a side for something else. (OOO- it would be so good with fried chicken!! Damn. Now I want fried chicken. )
But I digress- LONG LIVE THE BL(A)T!

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