BLT Salad
with sourdough croutons / eggs / creamy avocado dressing
Nothing says summer like a BLT. We've channeled the distinctive flavors of this American classic into an easy-to-serve salad version - no short order cooking required! A velvety avocado dressing brings everything together.
Ingredients
- Eggs - 4
- Bread, sourdough - 4 slices , cubed or torn
- Bacon - 12 oz , chopped into 2" / 5 cm pieces
- Green onions - 2 stalks , chopped; green and white parts combined
- Lettuce, butter - 8 oz , chopped or torn (sub any salad greens)
- Tomatoes, medium - 2 , chopped
- Oil, olive - 1 Tbsp
- Avocados, small - 1 (if your avocados are on the larger side, use half (for 4 servings, adjust if customizing))
- Water - 1/4 cup (plus more if needed)
- Mayonnaise - 2 Tbsp
- Lemon juice - 2 Tbsp
- Dill, dried - 1/2 tsp
- Honey - 1/2 tsp
- Onion powder - 1/4 tsp
- Garlic powder - 1/4 tsp
Prep
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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)
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Bread / Bacon / Green onions - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done 1 day ahead)
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Make dressing - Halve avocados and scoop out the flesh. Combine avocados, water, mayonnaise, lemon juice, dill, honey, onion powder, and garlic powder in a blender or food processor (or you can use an immersion blender). Pulse until everything is well-combined and smooth. If needed, add some additional water a little bit at a time until dressing is thin enough for your liking. Season to taste with some salt and pepper.
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Lettuce / Tomatoes - Prep as directed.
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Eggs - Peel the eggs and chop or slice them.
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Make
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Heat oven to 425F / 218C degrees. Spread bread cubes out onto a baking sheet and toss with olive oil. Season with some salt and pepper. Bake until croutons are golden brown and crisp, shaking the pan halfway through cooking, ~10 minutes.
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While croutons bake, heat a large skillet over medium heat and add the bacon. Fry bacon until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
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Assemble the salads by forming a bed of lettuce on serving plates. Top salads with green onions, bacon, eggs, tomatoes, and croutons.
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Serve salads with avocado dressing to drizzle over top. Enjoy!
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