BLT salad with Avo-li
SERVES 4
Let’s call this one a ‘sandwich salad’, where the bread is, let’s face it, entirely optional. Although it may seem like the avocado – or even tomato – is the hero here, I think it’s the lettuce that brings it all together. Bacon is definitely an optional extra; the ‘B’ could just as easily become an ‘M’ for ‘marinated tempeh’, which you can fry in a pan until golden and crispy. This is going to sound like an audacious statement, but Avo-li may just usurp ‘green goddess’ as the go-to green salad dressing. Feel free to make a double batch of it and serve it as a dip for any manner of things – most likely just your fingers.
500g mixed tomatoes (I like a mix of heirloom and cherry), halved or quartered if large
1 spring onion, finely chopped
2 tablespoons apple cider vinegar
100g streaky bacon rashers
½ head lettuce (butter or cos/romaine work best), leaves separated, washed and dried
½ head frisée, leaves separated, washed and dried (optional)
½ avocado, sliced into wedges lemon wedges, to serve crusty bread, to serve (optional)
AVO-LI
½ cup (120g) mayonnaise (home-made, or whole-egg store-bought)
3 tablespoons roughly chopped parsley
1 garlic clove, grated or crushed
1 ripe avocado, skin and stone discarded
1 Preheat the oven to 240°C (220°C fan-forced). Line a baking tray with foil.
2 Toss the tomatoes, spring onion and vinegar together in a bowl and set aside to pickle slightly.
This story is from the December 2020 edition of Australian Women’s Weekly NZ.
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This story is from the December 2020 edition of Australian Women’s Weekly NZ.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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