Avocado B.L.T. Salad

"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."
 
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Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

  • SALAD INGREDIENTS

  • 8 slice bacon (I prefer thick-cut, hickory-smoked)
  • 2 bag pre-washed organic field greens or 2 bag 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)
  • 0.25 ml lime juice
  • 0.25 ml red wine vinegar
  • 0.5 ml olive oil
  • salt & freshly ground black pepper
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directions

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

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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!
     
  4. This was very good. I subbed turkey bacon for the bacon. I also added feta cheese. I loved the the tanginess of the dressing. Will definitely make again.
     
  5. D-E-L-I-C-I-O-U-S!!! I am a BLT and avocado lover so how could this salad have been any better? My ONLY complaint was it took a LOT more liquid to get the dressing to a "liquidy enough" consistency than I expected, but oh how yummy it was when I finished!
     
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Tweaks

  1. This was very good. I subbed turkey bacon for the bacon. I also added feta cheese. I loved the the tanginess of the dressing. Will definitely make again.
     
  2. 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!
     

RECIPE SUBMITTED BY

I just (finally!) finished a Ph.D. in poetry-writing, literature, and rhetoric. Love: murder mysteries, travel, old cookbooks, NYT crossword puzzles, black and white movies, autumn leaves, quantum physics, old fiestaware, dinner parties, Belgian and Czech beer, any form of cheese (except fat-free!), a spot of fine whisky, being by myself in any foreign country.
 
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