Ingredients
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Salad
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Bacon
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Romaine Hearts
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Grape or Cherry Tomatoes
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Avacado
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Salad Dressing
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1/2 Cup Mayonnaise
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1/2 Cup Buttermilk
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1 Clove Garlic ClovesMinced
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2 Tbs Fresh Lemon Juice
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1 Small Handful Fresh ParsleyRoughly chopped
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1 Small Handful ChivesChopped
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1/4 Tsp Kosher Salt
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1/8 Tsp Fresh Ground Pepper
Directions
Yesterday was a glorious day in the Pacific Northwest.
It all started out with a BLTA (bacon, lettuce, tomato and avocado) salad that I made for Casey and myself. It’s really the perfect salad, if you ask me. Juicy, sweet cherry tomatoes, crunchy bites of avocado and lemony dressing adds up to one very satisfying lunch. I knew I was going later to hang out with my friend Meguire, so I wanted a fairly light lunch. It did the trick.
I live in Tacoma, and my friend Meguire lives in Seattle. Admittedly, I do love going to Seattle as often as I can, although some Tacomans would boo and hiss at me for that.
It was quite the wonderful day. And it all started with this BLTA salad.
Recipe Steps
1
Done
|
In a medium skillet over medium-high heat, cook the bacon until it is crunchy. Drain on paper towels to remove the fat (or pour it into a jar to save for later). |
2
Done
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Meanwhile, assemble the romaine lettuce, tomatoes, avocado in a bowl and set aside. |
3
Done
|
In a medium bowl, mix together the mayonnaise, buttermilk, minced garlic, lemon juice, parsley, chives and salt and pepper to combine. |
4
Done
|
Sprinkle the bacon over the salad, and add as much dressing as desired. Toss to combine. |
5
Done
|
Serve immediately. |