BLT Salad (with green dressing)
A couple of handfuls of mixed greens for each serving, chopped
2 ripe Roma tomatoes plus 8 yellow cherry tomatoes, cut into chunks
½ -2/3C Lebanese or Seedless cucumber, thinly sliced.
Generous amount of bacon pieces cooked to crispy
Homemade croutons (optional, I don’t use them)
½ C Greek yogurt
½ small to medium avocado
8-10 fresh basil leaves
2-3 tsp Extra Virgin Olive Oil
2-3 tsp White Wine vinegar
Generous amount of freshly ground black pepper
- Cook bacon pieces slowly so the fat cooks out and they turn a bit crispy.
- While the bacon is cooking, make the dressing. Place yogurt and basil leaves into a hand held stick blender bowl and whiz until the basil is in tiny green fragments throughout. Add remaining ingredients and whiz them to combine to a glorious, fresh green dressing. This will be enough for two meal size servings.
- While bacon is finishing, cut up remaining ingredients for the salad. When bacon is cooked, remove it to a plate to cool slightly before adding it to the salad. You can drain it on paper if you want to get rid of some of the grease, but I don’t, I just add it all to the salad except what grease stays in the pan. Add a generous amount of the dressing. The basil will make the bacon and tomato sing “Hallelujah, it’s summer!”