BLT just got better! You can use avocado to make a creamy ranch-style dressing. To assemble the salad, simply pour this tasty mix over a bed of fresh lettuce, juicy tomatoes and savory bacon.
BLT Avocado-Ranch Chopped Salad
Ingredients
For avocado-ranch dressing:
- 1 medium (200 grams) avocado, chopped
- 1/4 cup (55 grams) light mayonnaise
- 1/4 cup (55 grams) nonfat sour cream
- 1/2 cup (120 grams) nonfat buttermilk
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon salt
For the BLT salad:
- 2 medium heads Romaine lettuce, coarsely chopped (8 cups or 375 grams lightly packed)
- 1 large (180 grams) tomato, seeded and coarsely chopped
- 1 medium (300 grams) cucumber, coarsely chopped
- 1 medium (200 grams) avocado, chopped
- 8 tablespoons avocado-ranch dressing
- 2 slices (60 grams) cooked bacon, coarsely chopped
- 1/8 teaspoon coarsely ground black pepper
Directions
To make the avocado-ranch dressing, combine all avocado-ranch dressing ingredients in a blender or food processor. Process until smooth.
STORAGE TIP: Cover surface of dressing to prevent browning and chill up to 3 days.
To make the salad, combine lettuce, tomato, cucumber, and avocado in a large bowl. Drizzle each serving with 2 tablespoons of avocado-ranch Dressing and sprinkle evenly with bacon and pepper.
NOTE: Avocado-ranch dressing makes 1 1/2 cups or 24 tablespoons total so you will have leftover dressing.
Nutrition Information
Serves: 4 | Serving Size: 2 1/2 cups salad + 2 tablespoons avocado-ranch dressing
Per serving: Calories: 228; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Cholesterol: 7mg; Sodium: 239mg; Carbohydrate: 23g; Dietary Fiber: 12g; Sugar: 8g; Protein: 8g
Nutrition Bonus: Potassium: 1359mg; Iron: 22%; Vitamin A: 558%; Vitamin C: 48%; Calcium: 15%
Sponsored by the Avocados from Mexico.
