Recipe: BLAT Salad with Creamy Avocado Dressing


12 slices un-bacon*
2 Tbsp. olive oil
4 cups romaine lettuce
4 cups cherry and/or grape tomatoes, cut in half
1 bunch green onions, sliced
4 cups fresh croutons (below)
6 basil leaves, cut into thin ribbons
Avocado dressing (below)

1/2 of a ripe avocado
1-2 Tbsp. olive oil
1 tsp. salt
1 Tbsp. lemon juice
1 tsp. rice syrup
any sort of milk



Wash lettuce and cut into bite-sized pieces.

Heat a large skillet. Add 1 Tbsp. of oil. Use scissors to cut the un-bacon into 1” pieces. Toss in hot skillet until crisp. Add un-bacon to salad bowl.

Add remaining oil to same skillet and heat over medium-high heat until oil shimmers. Add tomatoes, cut side down - they should sizzle a good bit. Cook over medium heat for 3-5 minutes. Remove to another bowl and let cool.

When tomatoes have cooled slightly, add to salad bowl along with onions, croutons and basil. Toss well and dress. Serve at once.

*To use real bacon, cut back to 8 slices & omit oil. Use dripping to make croutons, if desired.

Mash avocado with 1 Tbsp. oil, salt, lemon juice and rice syrup until smooth. Slowly stir in just enough milk to make a pourable dressing. Serve at once.