PrintBLT Balsamic Avocado Salad
This salad would be equally yummy with avocado oil.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 4 oz. (1/2 package) Louisville Vegan Jerky – Maple Bacon, cut into 1/2-inch slivers
- 2 large or 4 medium-size luscious red ripe tomatoes, chopped
- Coarse salt (kosher or sea) and freshly ground black pepper
- 4 slices rustic country-style bread, cut into 1/2-inch cubes
- Extra-virgin olive oil
- 1/2 bunch chives, chopped
- 2 teaspoons chopped fresh dill, chopped
- 1 red onion , thinly sliced
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1/3 cup balsamic vinegar
- 4 cups loosely packed arugula, salad mix, or romaine, torn into bite-sized pieces
- 1 large avocado, sliced
Instructions
- Combine tomatoes with salt and pepper in a large bowl. Let stand 5 minutes.
- Heat 4 tablespoons olive oil in a large skillet. Add the bread cubes to the pan and cook over medium heat until well browned, stirring often, 5 to 8 minutes. Turn off heat and let crouton cool in pan.
- Add chives, dill, sliced onions, garlic, lemon juice and vinegar to the tomatoes. Toss gently and adjust seasoning. Add arugula or greens to tomato mixture, drizzle with 1/4 cup olive oil and toss again.
- Divide tomato mixture and avocado slices among 4 plates. Finish each plate with a few more grinds of black pepper. Sprinkle evenly with vegan jerky and croutons.
Inspiraton:
https://www.splendidtable.org/recipes/blt-salad
https://www.bonappetit.com/recipe/blt-salad
https://www.cookinglight.com/recipes/blt-salad