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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.
SERVES
4
TO
6
Ingredients
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
Salad
- 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
Directions
Avocado Dressing
- 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.
Salad
- Place sliced iceberg onto four plates or serving platter.
- 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!
