If your family is anything like mine, Father’s Day means breaking out the grill and having some burgers, dogs, or I guess steak if you’re fancy?
Grilling is a talent that I’ve yet to master, so my go-to is generally a side dish or a dessert. This year, I’ll be bringing this BLT Salad with avocado, and I’m sure it’s going to be a hit. Crisp lettuce, crunchy bacon, homemade croutons, juicy tomatoes and creamy avocado all mix together to make one of the best salads I’ve made in ages.
This recipe is a riff on a Bon Appetit recipe that I came across awhile ago. It’s basically the perfect salad, and you should really be heading to the kitchen right now to make it.
Ingredients for BLT Salad with Avocado
Romaine: for salads I’m normally a fan of a spring mix or arugula, but for this salad you really want that crisp bite of a romaine or even an iceberg lettuce. Basically you want lettuce that you’d put on a classic BLT.
Bacon: thick cut bacon is perfect for this recipe, but really isn’t all bacon pretty much perfect?
Tomatoes: the third part of the trifecta – I generally use cherry or grape tomatoes because that’s the tomato I prefer most of the time, but any ripe tomato will work here. The best part about summer salads are the ripe, juicy tomatoes and this salad is no exception.
Croutons: the trick here is to toast the bread in the rendered bacon fat – it’s a game changer.
Avocado: you can leave this out if you’re a BLT purist, but I usually prefer BLAT’s anyway so I’ll always add an avocado when I can.
Chives: gives the salad a little something extra. Fresh herbs are always a good idea.
Dill: not fully necessary, but oh so good.