A healthier version of the BLT: bacon, tomato and spinach salad with avocado in the salad and whipped into the creamy buttermilk chive dressing.
Author:by Deanna Segrave-Daly, RD
Yield:4-6 servings. 1x
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
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.