Avocado BLT Salad
Better than any BLT sandwich you've ever eaten - cherry vine-ripened tomatoes are roasted in the oven with artisan bread & honey bacon & served with avocado & butter lettuce all drizzled in a creamy sriracha sauce. This is heavenly!
Ingredients
- 3 tablespoons honey
- 1 tablespoon sriracha sauce
- 1/3 cup mayonnaise
- 2 tablespoons lemon juice
- 8 bacon slices
- 2 tablespoons olive oil
- 3 cups torn or cubed artisan bread
- 10 oz (280g) vine-ripened cherry tomatoes
- pinch of salt & freshly ground pepper
- 1 ripe avocado, quartered
- 6 butter lettuce leaves
Instructions
- Preheat oven to 425F. Line a baking sheet with foil & place a greased wire rack on baking sheet.
- Combine honey & sriracha sauce in a small bowl. Remove 2 tablespoons of the mixture to a small bowl or dish. Add mayonnaise & lemon juice to the remaining honey mixture & set aside in the fridge until ready to use.
- Place the bacon in a single layer on the wire rack & brush with the 2 tablespoons of the honey mixture. Cook for 20 minutes or until the bacon is crisp & toffee-like being careful not to burn it.
- Meanwhile, toss oil, bread, tomatoes, salt & pepper together on another baking sheet. Roast with the bacon for 15 to 20 minutes, stirring once or twice during cooking, until the bread is golden & tomatoes are wilting.
- Arrange lettuce, bacon, avocado, tomato & bread on two or three serving plates or one platter. Drizzle with dressing. Serves 2 to 3.