Low Iodine Paleo BLT Salad

Total time27 min

Prep time15 min

Cook time12 min

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Ingredients

4 servings

For the salad

8 strips bacon
Kansas City Steak Bacon Flight (Approximate Delivery is 3 - 8 Days)
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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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