Hey there! So, I remember the first time I put this BLT Avocado Brunch Salad together. It was one of those lazy Saturday mornings when the fridge had a random mix of ingredients and my family was lurking around hungry like a pack of wolves. I thought, let’s combine some classics with a twist! And oh boy, it was a hit! Here’s how you can whip it up too.
Why You’ll Love This
I usually make this when I want to impress guests without breaking a sweat (or when I’m just too lazy for anything fancy). My family? They just go bananas for it because it’s got that crispy bacon goodness with the creamy avocado – a match made in food heaven. And let’s be real, who doesn’t love bacon? Plus, the salad is versatile enough that you can tweak it to suit what you’ve got in the pantry.
What You’ll Need
- 4 slices of bacon (use turkey bacon if you’re feeling healthyish!)
- 2 cups of mixed greens (spinach, arugula, or even iceberg works if that’s what you’ve got)
- 1 ripe avocado, sliced (though, I’ve used guacamole in a pinch)
- 1 cup cherry tomatoes, halved (or regular tomatoes, chopped)
- 1/2 cup croutons (homemade or store-bought, no judgement here)
- 1/4 cup mayonnaise (Grandma swore by Brand X, but any will do)
- Lemon juice, a splash (for zing!)
- Salt and pepper to taste
Let’s Make It!
1. Start by frying up the bacon in a pan until it’s nice and crispy. This is where I usually sneak a piece – for quality control, obviously.
2. Chop up the cooked bacon after it’s cooled a bit. Set aside.
3. In a big bowl, toss together the greens, avocado slices, and cherry tomatoes. Don’t worry if it looks a little messy – we’re going for rustic here.
4. In a small bowl, mix mayonnaise with a splash of lemon juice, salt, and pepper. Taste it. Actually, I find it works better if you let this sit for 5 minutes.
5. Drizzle the dressing over the salad, add those delightful bacon bits and croutons, and toss everything gently. There you have it!
Some Handy Notes
I’ve tried adding boiled eggs once, thinking it would be genius, but honestly, it made things a bit too heavy for brunch. Stick with the basics for a light meal.
Variations Worth Trying
Once, I threw some grilled chicken into the mix. It was a full meal in itself! But then, I tried canned tuna… let’s just say it was a one-time experiment.
Well, What If I Don’t Have…?
No salad bowl? Use a big mixing bowl; no one’s judging your style here. If you’re missing a pan for the bacon, just bake it in the oven on a foil-lined tray – easy cleanup, too!
Storing the Leftovers
If you actually have leftovers, store them in an airtight container in the fridge. It’ll keep for a day, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I like to serve this with a side of crusty bread or some kind of soup when it’s chilly out. My family loves it with a good ol’ mimosas on the side – very brunchy!
Learned These the Hard Way
Once, I tried rushing through the bacon frying. Ended up with chewy bacon that just didn’t cut it. Take the time, it’ll be worth it (trust me).
FAQ – Honestly, You’re Not Alone!
Q: Can I make this vegan?
A: Absolutely! Just switch the bacon for some crispy tempeh or coconut bacon.
Q: Is there a low-fat version?
A: Yep! Swap mayonnaise with Greek yogurt for the dressing. It’s surprisingly tasty.
Q: Can I prep this ahead?
A: Sure thing, chop everything up, but keep the avocado and dressing separate until serving.
So, give this BLT Avocado Brunch Salad a whirl and let me know how it turns out! I’ll be around, maybe trying to salvage another cooking experiment gone rogue.