BLT Salad with Avocado Dressing
Makes 4 to 6 servings
For the avocado dressing:
1/4 ripe Hass avocado
5 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon honey
1/4 teaspoon fish sauce
1 clove garlic
1/4 teaspoon fine grain sea salt
Ground black pepper to taste
For the salad:
3 romaine hearts, torn into large bite-sized pieces
2 cups plum tomatoes, halved
9 slices cooked thick cut bacon (about 2.5 ounces), cut crosswise into 1/4-inch pieces
1/4 cup toasted sunflower seeds
1/4 cup shredded Parmesan cheese, plus extra for sprinkling.
1. Make the avocado dressing: Put all of the ingredients for the dressing in the work bowl of a food processor, and pulse until well combined. Alternatively, place the ingredients in an immersion blender cup, and mix with an immersion blender for about 30 seconds, or until the ingredients are well combined. The dressing should be thick and creamy. If you want a thinner consistency, just add a bit of water and reblend until you reach your desired consistency.
2. Make the salad: Place romaine lettuce in a large bowl. Drizzle the dressing over the lettuce and toss to coat. Add tomatoes, bacon, and sunflower seeds, and toss again.
3. Sprinkle the Parmesan cheese over the salad; toss again and serve, sprinkling each portion with a little more Parmesan cheese.