Description
A healthier version of the BLT: bacon, tomato and spinach salad with avocado in the salad and whipped into the creamy buttermilk chive dressing.
Ingredients
Scale
For the salad
- 4 cups fresh spinach, washed and dried
- 4 slices center cut bacon, cooked and crumbled
- 2 large tomatoes, chopped
- ½ of an avocado, diced
- 2 ounces gorgonzola or blue cheese, crumbled
For the dressing
- 2/3 cup buttermilk or kefif
- ¼ cup plain Greek yogurt
- ½ of an avocado
- 1 tablespoon fresh chives, chopped
- 1 tablespoon garlic scape or garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 – 2 tablespoons water
Instructions
- In a large salad bowl, toss together spinach, bacon, tomatoes, ½ of an avocado (diced) and blue cheese.
- In a blender, blend together buttermilk, yogurt, ½ avocado, chives, garlic, lemon juice, pepper and salt. Add in 1 to 2 tablespoons to thin out the dressing (based on how thick you like it) and blend together.
- Serve salad with dressing on the side.