This BLT salad with avocado will make your taste buds very happy. I definitely didn’t miss the bread. The key to making this salad awesome is the bacon. I made my own bacon bits (or bacon lardons if you want to be fancy!) Plus, I used a mixed variety of cherry tomatoes for different colors and flavor. I also made a lemon dijon dressing with some fresh lemon juice, which is crazy important to cut through the fat from the bacon and avocado. Seriously, I could drink this dressing it’s so good. It’s actually my favorite dressing to use if there is bacon involved. When you’re eating fatty foods like bacon and avocado, you need some acidity to balance it out and make the dish taste light and fresh. I loooove my paleo fats! And, this dish has them in abundance – bacon fat, avocado, and olive oil. Sounds good right?
- 3 romaine hearts, chopped
- ½ cup of mixed cherry tomatoes, halved
- 2 avocado
- 12 oz package of bacon (or 2 tbsp of bacon bits per salad)
- ½ cup of fresh lemon juice (about 5 lemons)
- 1 cup of extra virgin olive oil
- ½ tsp sea salt
- 2 tbsp dijon mustard
- 2 tbsp of honey
- (optional) fresh ground black pepper to taste
- Chop bacon up into small pieces and saute in batches until golden brown. Drain on paper towels and set aside.
- Chop lettuce, halve cherry tomatoes, and slice avocados.
- Combine ingredients on a large plate and then sprinkle 2 tbsp of crispy bacon bits over top.
- For the dressing, in a container mix lemon juice, sea salt, olive oil, dijon mustard, and honey. Drizzle over salad.
- (optional) add some fresh ground black pepper to taste.