This is really four recipes in one that will add so much flavor and creativity to an endless array of meals.
You’re getting:
the salad recipe;
a delicious and easy preparation for making homemade croutons (you’ll never go back to store-bought);
an easier (and healthier) way to make crispy bacon in the oven and;
a versatile avocado dill dressing that goes with countless salads, while also being a tasty condiment for sandwiches and toasts.
Cooking and Ingredient Notes:
First make the bacon and croutons. There will be more than you need for one salad.
Using a dense, whole grain, seeded bread makes for a crouton with a hardy, crunch, while white bread will give you a lighter, airier crunch.
While the bacon and croutons are in the oven, make the dressing.
Toss only the lettuce and tomatoes with the dressing. Add the bacon and croutons after so they stay crisp.
BLT Salad with Avocado Dill Dressing
Serves: 4-6
(Gluten-free; Dairy-free optional; Nut-free)
Ingredients:
5-6 strips raw bacon
1 loaf stale gluten-free bread (or regular if you don’t need to eat gluten-free)
¼ cup olive oil
Pat of butter (use vegan butter for dairy-free option)
½ tsp garlic powder
½ tsp onion powder
1 ½ tsp salt
1 ripe avocado, pitted
¾ cup water
¼ cup extra virgin olive oil
3 Tbsp fresh lemon juice
1 Tbsp fresh dill
1 small garlic clove, minced
1/2 tsp sea salt
Fresh ground pepper, to taste
1 head Romaine lettuce, base ends removed and chopped
1 cup cherry tomatoes, halved
Bacon Instructions:
For crispy bacon that isn’t sitting in fat, line a sheet pan with aluminum foil (cover up around the sides) and set a cooling rack within it. Lay the first strip of bacon with the meaty party towards the top and the fatty part towards the bottom. Layer the next strip so that the meaty part is overlapping the previous strip’s fatty party and the fatty party is on the rack. Continue to layer the strips this way. Place the bacon in a COLD oven. Turn the oven to 400F and bake until bacon is crisp but not burnt, approximately 30-35 minutes. Set aside to cool.
Crouton Instructions:
Preheat oven to 350F. Line a baking sheet with parchment paper. Cut loaf of bread into equal, bite-sized cubes and place into a large bowl. In small saucepan over medium heat, gently warm and mix together the olive oil, butter, garlic and onion powders and salt, 1-2 minutes. Pour the oil/butter mixture evenly over the croutons and, using your hands, make sure all bread pieces are fully coated. Transfer bread cubes to the lined baking sheet. Bake for 25-35 minutes, tossing half-way through, until bread cubes become crispy and crunchy. The more moisture in the bread to start, the longer the baking time. Set aside to cool.
Dressing Instructions:
Use a spoon to remove avocado from it’s skin and place into a high-powered blender. Add the water, olive oil, lemon juice, dill, garlic, salt and pepper and blend until smooth and creamy. If too thick, add more water.
Salad Assembly Instructions:
Lay the chopped lettuce and tomatoes in a bowl. Toss with the dressing so evenly coated. Add in the croutons and bacon.
