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Bacon and egg iceberg salad with avocado dressing

Chef Lynn Crawford gives us the summer salad recipe we need for all get-togethers. 



Avocado Dressing

  • 1 ripe avocado, peeled and pitted
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 garlic clove, peeled
  • 1/4 cup loosely packed Italian parsley leaves
  • 1/4 cup loosely packed dill
  • 3 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to season


  • 1 iceberg lettuce, cut into 2” thick horizontal slices
  • 4 slices cooked crispy bacon, crumbled
  • 2 hard boiled eggs, grated
  • 1 cup sprouts, your choice of single variety or combination of lentil, alfalfa, sunflower, broccoli
  • 1 avocado, peeled and diced
  • 1/2 cup crispy panko breadcrumb
  • 1/4 bunch chives, cut on bias
  • 2 tablespoon nutritional yeast (optional)
  • Kosher salt and freshly ground black pepper, to season


Avocado Dressing

  1. Place avocado, mayonnaise, sour cream, garlic, parsley, dill and lemon juice in a blender and blend until smooth. Season with salt and pepper.  Refrigerate in a container with a tight-fitting lid for up to one week.


  1. Place sliced iceberg onto four plates or serving platter.
  2. Drizzle avocado dressing over the lettuce and top with bacon, egg, sprouts, breadcrumbs, chives and nutritional yeast. Season with salt and pepper. Serve immediately. Enjoy! 




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