Ingredients:

  • 2 large heads Romaine lettuce, chopped into 1-inch ribbons (approx. 560g)
  • 1 lb thick-cut streaky bacon, diced (450g)
  • 2 cups cherry tomatoes, halved (300g)
  • 1 large avocado, cubed (200g)
  • 1 cup sourdough croutons (50g)
  • 0.5 cup avocado oil mayonnaise (115g)
  • 0.25 cup plain Greek yogurt (60g)
  • 1 tbsp apple cider vinegar (15ml)
  • 1 clove garlic, minced (3g)
  • 0.5 tsp cracked black pepper
  • 0.25 tsp smoked paprika

Instructions:

  1. Place 1 lb diced bacon in a cold skillet. Turn heat to medium and cook 5 minutes until fat is rendered and edges are deep brown.
  2. Remove bacon with a slotted spoon, leaving about 1 tbsp of fat. Toss in 1 cup sourdough croutons and toast 2 minutes until golden and fragrant.
  3. Wash 2 heads of Romaine and dry thoroughly. Chop into 1 inch ribbons and place in a large bowl.
  4. Slice 2 cups cherry tomatoes.
  5. In a small jar, combine 0.5 cup mayo, 0.25 cup Greek yogurt, 1 tbsp ACV, minced garlic, pepper, and smoked paprika.
  6. Shake or whisk the dressing vigorously until smooth and velvety.
  7. Cube 1 large avocado just before assembly to prevent browning.
  8. Add the bacon, tomatoes, and avocado to the bowl with the lettuce.
  9. Drizzle the creamy blt salad dressing over the top. Toss gently until every leaf is shimmering.
  10. Scatter the toasted sourdough croutons on top right before serving.