Avocado B.L.T. Salad

quantumgirl's Note:

This is my favorite company salad, especially in nice weather. Good with dinner or brunch/lunch. It looks and tastes fantastic and my guests always ask for the recipe. I adapted it from Martha Stewart but it's amazingly easy. (Also, despite the richness of the bacon and avocado, I figured it as only 4 weight watchers points per serving for 6 servings, 6 pts for 4!) I love this salad and I hope you enjoy it, too.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

SALAD INGREDIENTS

• 8 slices bacon (I prefer thick-cut, hickory-smoked)
• 1 ½ bags pre-washed organic field greens or 1 ½ bags baby greens (enough to cover large shallow serving dish)
• tomatoes or yellow tomatoes , of different sizes (I use roma, grape, and little yellow ones, again enough to cover dish)
• salt & freshly ground black pepper

DRESSING INGREDIENTS

• 1 avocado , mashed
• basil , to taste (fresh or dried)
• garlic , to taste (minced or pressed)
• 1 dash lime juice
• 1 dash red wine vinegar
• 2 dashes olive oil
• salt & freshly ground black pepper

Directions:

1. Cook bacon until crisp and drain strips on paper towel.
2. Make dressing by mixing mashed avocado through salt and pepper well; adjust ingredients to taste and desired thickness.
3. Arrange greens on platter and lightly salt and pepper.
4. Drizzle greens with half of the dressing.
5. Slice large tomatoes and halve small ones.
6. Arrange tomatoes on top of greens and dressing, biggest on the bottom.
7. Arrange whole bacon strips on top of tomatoes, drizzle with remaining dressing, add salt and pepper to taste, and serve at once!

Reviews

[Merlot]

This is a wonderful salad!!! I made it exactly as you stated and I wouldn't change a thing. I am going to make it again this weekend when I have guests over. Thank you Quantumgirl for sharing this amazing salad.

[Sackville]

Lovely, lovely, lovely. I can't say a bad thing about this salad. I made the dressing with fresh basil and used about 4 tsp olive oil and 2 tsp vinegar. It didn't exactly "drizzle" but it was tasty nonetheless and I liked how it turned out thick and almost creamy.

[Joy1996]

This is a great new dish for those of us who low-carb it. (Monotony being the problem with a low-carb plan). I made it per recipe directions - I didn't have lime juice on hand and so I used lemon juice instead. Even my DH liked it! I looked up carb values for the tomatoes and avocado - it looks like this salad has about 8-9 grams of carb per serving. I'll be making this again and again. Thanks for posting!