BLT Avocado-Ranch Chopped Salad

Ingredients

For avocado-ranch dressing:

  • 1 medium (200 grams) avocado, chopped
  • 1/4 cup (55 grams) light mayonnaise
  • 1/4 cup (55 grams) nonfat sour cream
  • 1/2 cup (120 grams) nonfat buttermilk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon salt

For the BLT salad:

  • 2 medium heads Romaine lettuce, coarsely chopped (8 cups or 375 grams lightly packed)
  • 1 large (180 grams) tomato, seeded and coarsely chopped
  • 1 medium (300 grams) cucumber, coarsely chopped
  • 1 medium (200 grams) avocado, chopped
  • 8 tablespoons avocado-ranch dressing
  • 2 slices (60 grams) cooked bacon, coarsely chopped
  • 1/8 teaspoon coarsely ground black pepper

Directions

To make the avocado-ranch dressing, combine all avocado-ranch dressing ingredients in a blender or food processor. Process until smooth.

STORAGE TIP: Cover surface of dressing to prevent browning and chill up to 3 days.

To make the salad, combine lettuce, tomato, cucumber, and avocado in a large bowl. Drizzle each serving with 2 tablespoons of avocado-ranch Dressing and sprinkle evenly with bacon and pepper.

NOTE: Avocado-ranch dressing makes 1 1/2 cups or 24 tablespoons total so you will have leftover dressing.

The Macros:

Serves: 4 |  Serving Size:  2 1/2 cups salad + 2 tablespoons avocado-ranch dressing

Per serving: Calories: 228; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Cholesterol: 7mg; Sodium: 239mg; Carbohydrate: 23g; Dietary Fiber: 12g; Sugar: 8g; Protein: 8g

The Micros:  Potassium: 1359mg; Iron: 22%; Vitamin A: 558%; Vitamin C: 48%; Calcium: 15%

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