with eggs / avocados / tahini ranch
Turn the classic summer sandwich into a refreshing salad with crispy bacon, fresh lettuce, tomatoes, and a drizzle of tahini ranch dressing for that classic creaminess.
- Eggs - 4
- Lettuce, romaine - 2 hearts , chopped
- Green onions - 2 stalks , chopped, green and white parts combined
- Tomatoes, medium - 1 , chopped
- Avocados - 2 , chopped
- Bacon - 8 strips
- Green onions - 1 stalk , chopped, green and white parts combined
- Tahini - 1/4 cup
- Water - 1 Tbsp
- Vinegar, white wine - 1 Tbsp
- Dill, dried (opt) - 1/4 tsp
- Garlic powder - 1/4 tsp
- Honey - 1/2 tsp
Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)
Make tahini ranch dressing - Chop green onions (portion for ranch). Blend together green onions, tahini, water, vinegar, dill, garlic powder, and honey with an immersion blender or standing blender until smooth. Add some more water if needed until the sauce is easy to pour. (You can also just finely chop the green onions and whisk everything together.) Taste dressing and season with some salt, if needed. (Can be done up to 5 days ahead)
Lettuce / Green onions (portion for salad) / Tomatoes / Avocados - Prep as directed.
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Heat a large skillet over medium heat. Add bacon and sear until crisp on both sides. (Do this in batches if needed.) When bacon is done cooking, transfer it to a paper towel-lined plate. Allow to cool and then crumble into bite-sized pieces.
While bacon cooks, roll eggs against a hard, flat surface to break up shells. Remove and discard shells. Chop eggs.
Assemble salads with a bed of lettuce topped with eggs, green onions, tomatoes, avocados, and bacon. Drizzle with tahini ranch dressing until dressed to your liking. Enjoy!