Eosinophilic Esophagitis Friendly Paleo BLT Salad
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Learn more →Ingredients
4 servings
For the salad
- 8 strips bacon
- 2 romaine lettuce hearts, chopped into 1-inch pieces
- 1 ½ cups cherry tomatoes, halved
- ½ red onion, thinly sliced
For the dressing
- 1 ripe avocado, pitted and peeled
- 3 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp black pepper
- 2–3 tbsp water
- ¼ tsp smoked paprika (optional)
Instructions
- 1
Lay the bacon strips in a single layer in a large skillet over medium heat. Cook, turning once, until the fat is rendered and the strips are deep golden-brown and crisp, about 10–12 minutes. Transfer to a paper-towel-lined plate and let cool for 5 minutes, then crumble into bite-sized pieces.
- 2
While the bacon cooks, combine the avocado, lemon juice, olive oil, garlic, salt, black pepper, and smoked paprika (if using) in a blender or food processor. Blend until smooth, adding water 1 tablespoon at a time until the dressing is pourable but still thick enough to coat the back of a spoon.
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