BLT Salad

Ingredients

Two to three slices of bacon

1 Avocado

Half dozen basil leaves

1 or 2 limes, to taste

¼ cup olive oil

Salt and pepper

1 head of lettuce, or spring mix, washed and trimmed

1 tomato, sliced

1/4 red onion, chopped

Handful of pepitas, toasted pumpkin seeds for garnish

Directions

Fry a few small cubes of bacon for about five minutes or until crisp. Remove the bacon from the pan and set aside on a paper towel.

Puree the avocado, the basil leaves, garlic, lime juice with the olive oil. If you like a thinner dressing, you may add a few drops of water. Add salt and pepper to taste and set aside.

In a large bowl, mix the lettuce with the sliced tomato and red onion. Add the bacon to the vegetables and dress the salad with the pureed mixture. Plate and garnish the salad with the pepitas.

Serve with warm, crusty bread.

Adapted from Mark Bittman’s “Kitchen Express”
Simon and Schuster, 2009