Thursday, October 9, 2014

BLT Salad With Avocado Buttermilk Dressing

Say hello to my new favorite salad!

This is going to be on the menu for lunch a lot I think.  Quick, easy and incredibly delicious!!
I serve it with a roasted sweet potato or pile of winter squash on the side.  Mmm...


8 cups greens (I used baby kale)
1 pint grape tomatoes
Bacon (I used turkey, but you can use coconut bacon, tempeh bacon, etc.)

Combine salad ingredients in a large salad bowl.

Avocado Buttermilk Dressing

1 ripe avocado
1 cup buttermilk (or non-dairy milk + 1 tbls lemon juice)
1/4 cup cider vinegar
1 garlic clove
1 tsp salt
1 tsp salt-free seasoning blend
Cracked black pepper, to taste

For the dressing, place all ingredients in food processor or blender.  Puree until smooth.  If you find it too thick, add a bit more buttermilk.  Pour desired amount onto salad.  Store remaining dressing in the fridge for up to 1 week. 

I have submitted this recipe to Urban Naturale's Healthy, Happy, Natural, Green Party Blog Hop.

1 comment:

  1. Hi Erica,
    A creamy dressing like this one makes any salad special! I would use nondairy milk and coconut or tempeh bacon. I like using avocado as a dressing base. Thank you so much for sharing this healthy and delicious BLT Salad recipe with us at the Healthy, Happy, Green and Natural Party Blog Hop. I appreciate it!