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BLT Salad with Avocado Recipe

    BLT Salad with Avocado Recipe

    This BLT salad with avocado is everything you love about your favorite summer sandwich, but it’s healthier for you and easier to consume!

    The Fourth of July, if your family is anything like mine, means bringing out the grill and having some burgers, dogs, or I guess steak if you’re feeling fancy? This year, though, you won’t want to forget to include a BLT Salad with Avocado because it will make everyone pleased.

    My go-to meal is typically a side dish or a dessert because I have not yet developed the skills necessary to become an expert griller. I’ll be bringing this BLT Salad with avocado to this year’s gathering, and I have no doubt that it will be well received.

    The combination of fresh romaine lettuce, crispy bacon, chewy handmade croutons, ripe tomatoes, and smooth avocado results in one of the most delicious salads I’ve prepared in a very long time.

    I first found this dish in an old issue of Bon Appetit and decided to modify it somewhat. It’s practically the ideal salad, and you really ought to be making your way to the kitchen right this second to prepare it for yourself.

    Ingredients Needed:

    • 8 slices of bacon with a thick cut.
    • 4 ounces of bread, either French or Italian loaf.
    • ⅓ cup mayonnaise.
    • 2-3 teaspoons fresh lemon juice.
    • 14 cup of olive oil, along with some salt and pepper.
    • fresh chives, chopped, 14 cup plus 2 tablespoons total.
    • 2 tablespoons of freshly chopped dill, optional.
    • 2-3 hearts of romaine lettuce, chopped.
    • 1 portion of halved cherry tomatoes (or other tomatoes of your choice).
    • 1 really large avocado cut into thin slices.


    Turn your oven up to 350 degrees.

    Cook the bacon in the oven for 25 minutes, turning it over once halfway through the cooking process. Place the bacon on a baking sheet that has been lined with foil. As soon as the bacon is ready, raise the temperature in the oven to 400 degrees.

    While the bacon is cooking, rip up a small loaf of bread into bite-size pieces; these pieces can be uneven in shape. Set these pieces aside.

    Once it is done cooking, transfer the bacon to a platter that has been coated with paper towels, and set it aside to cool.

    Toss the bread pieces in the rendered bacon fat that is on the pan, and then set the bread in the oven for 10 to 12 minutes, tossing the bread pieces halfway during the cooking process and checking to make sure it doesn’t burn.

    While the bread is toasting, you may make the dressing. Mix the mayonnaise and lemon juice together in a small bowl using a whisk. Season with salt and pepper to taste. While continuously whisking, add the olive oil in a slow, steady stream until the dressing comes together and becomes thick. Include 1 tablespoon of chopped dill and 2 teaspoons of chopped chives in the recipe. Try it out, then season it to your liking.

    Build your salads. The chopped romaine lettuce should be placed in bowls, and then a small amount of the dressing should be drizzled over it. Place the bacon, croutons, tomatoes, and avocado on top of the lettuce and serve. Sprinkle the remaining fresh herbs on top of the salads, and then drizzle additional dressing over the finished products.

    Notes and Suggestions:

    To make this dish suitable for vegetarians, substitute vegan bacon.

    The dressing can be stored successfully in the refrigerator for three to four days.

    Because the flavor of the olive oil is so prominent in the dressing, you should strive to use the highest quality olive oil that you can afford.