Grilled Avocado BLT Salad

HomeRecipesMeals & DishesBBQ GrillingGrilled Avocado BLT Salad

Total Time: 30 min

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Cook Time: 10 min

Prep Time: 20 min

Nutrition Facts

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Nutrition information
per serving

Calories 750

Total Fat 58g

Saturated Fat 16g

Trans Fat 0g

Polyunsaturated Fat 8g

Monounsaturated Fat 28g

Cholesterol 90mg

Sodium 1880mg

Total Carbs 26g

Dietary Fiber 15g

Total Sugars 6g

Protein 38g

Potassium 1951mg

Vitamin A 1434 mcg; Vitamin C 39 mg; Calcium 218 mg; Iron 6 mg; Vitamin D 0 mcg; Folate 552 mcg; Omega 3 Fatty Acid 0.71 g

% Daily Value*: Vitamin A 160%; Vitamin C 45%; Calcium 15%; Iron 35 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

There’s almost nothing we love more than an old-school BLT, but sometimes—say, in the heart of summer—it can easily feel like a bit too much. That’s where this recipe comes in. First, sub the dense bread with heads of grilled romaine lettuce, and you have a lighter base that’s just as satisfying as the original. Grill till crisp thick strips of bacon and char hefty slices of California Avocados. Toss on sugar snap peas and vine-ripened heirloom cherry tomatoes—which both offer a satisfying crunch and great acid. Add smoked blue cheese and dress your stunner with a tahini-avocado dressing for a creamy yet guilt-free final note. This recipe provides a high potency of folate (140% DV), vitamin A (160% DV), vitamin B3 17 mg/110% DV and vitamin K 392 mcg/330% DV).

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Serves: 6

Ingredients
Instructions

For the Dressing 1/4 cup Greek yogurt, plain 1/4 cup parsley, chopped 2 Tbsp. tahini 2 Tbsp. lime juice 1 ripe, Fresh California Avocado, seeded and peeled 3/4 cup cold water 1/8 tsp. Kosher salt, or to taste For the Grilled Avocado BLT Salad 3 romaine lettuce, sliced in half lengthwise 1 lb. bacon, thick-cut 2 ripe, Fresh California Avocados, seeded, peeled and cut into 1/2-inch slices Dressing, for drizzling 1 1/2 cups cherry tomatoes, halved 1 cup sugar snap peas, ends and fibrous strings removed, thinly sliced on a bias 1/2 cup smoked blue cheese, crumbled

Preheat a grill to medium-high heat.
Make the dressing: In a food processor, combine all the dressing ingredients, except for the water and salt. While the motor is running, thin out the mixture by streaming in the water until the mixture is a smooth dressing consistency. If the dressing is too thick, thin it out with more water. Season the dressing with salt, transfer to a small bowl and reserve for later.
On the whole grill, add the romaine halves cut-sides down, bacon strips and California Avocado slices. Allow the ingredients to form dark grill marks and don’t over flip. After 3 minutes, flip the ingredients to the other side. After 2 minutes, remove the romaine and set on a cutting board to cool. After 2 more minutes, take the California Avocado slices off the grill. Cook the bacon until the fat has rendered and the strips are golden brown, 2 minutes more. Transfer the grilled bacon to a plate and allow to cool. When it’s cool enough to handle, crumble it with your hands into 1-inch pieces.
Slice the romaine in half on a deep bias, and transfer and shingle the leaves onto a large rectangular serving platter. Drizzle the romaine with the desired amount of dressing and shingle the cherry tomatoes, sugar snap peas, smoked blue cheese, bacon and California Avocado on top of the greens in a divergent pattern. Serve right away with a side of more dressing.

Beverage Pairing: Sparkling water.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.