Your Life A to Z Recipe: Wednesday, September 3rd, 2014: BLT Salad with Avocado Dressing & Rosemary Croutons

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Yield: 4-6 Servings


6 oz Good crusty bread cut in 3/4” cubes

1 Tbsp Olive oil

1 tsp Rosemary, chopped

½ lb Crisp romaine lettuce cut in bite size pieces 

1 recipe Avocado Dressing (recipe follows)

As needed Kosher salt 

1-1/4 lb Ripe tomatoes; (about 3 med-large), cut in wedges

4 slices Bacon, cooked and finely diced

1 Tbsp Parsley, chopped



1. Pre-heat oven to 425 degrees. Place the bread cubes in a mixing bowl and drizzle with the olive oil; sprinkle with the rosemary and toss well. Spread out on a baking sheet and bake about 12 minutes until the croutons are a beautiful golden brown. 

2. Combine the romaine and rosemary croutons in a large mixing bowl and toss with the Avocado Dressing and a few grains of salt. Add the tomatoes and toss carefully to coat; transfer to a serving bowl. Sprinkle with the bacon and parsley. 

* Can be topped with cooked, sliced chicken breast for a dinner entrée salad


Avocado Dressing

Yield: Approx. 1 cup

1 each Avocado

1 each Shallot

½ cup Milk

1 Tbsp White wine vinegar

2-3 drops Tabasco or sriracha sauce

1 Tbsp Parsley, chopped

To taste Kosher salt



1.Combine the avocado, shallot, milk, vinegar and hot sauce in a blender; puree until smooth. Transfer to a mixing bowl and fold in the parsley. Season with salt to taste. Add more hot sauce to taste.