We like to feast for birthdays in our Martha Turner Sotheby’s International Realty – Kingwood office, and this week we celebrated someone special with a healthy soup & salad bar. I was inspired to create a Green Goddess dressing so thought a BLT salad with avocado would make a good base for the flavors of the fresh herbs in the dressing. This is my creation:
In food processor, blend until creamy green:
1/2 cup mayo
1/2 cup sour cream
1 oz fresh basil
1/2 cup fresh parsley
2-3 scallions, whites + greens, sliced
1-2 cloves garlic, smashed + chopped
2 anchovy filets, chopped
1 lemon, juiced
1/4 – 1/2 tsp kosher salt
freshly ground black pepper
B – 3-4 strips Bacon
L – 5 oz baby spinach Leaves
T – 1 heaping cup grape Tomatoes
Cut bacon into wide strips; cook; drain on paper towel. Rinse grape tomatoes; cut in halves. Cut avocado in half; remove pit; slice flesh into cubes; scoop out of shell; spritz with fresh lemon juice.
Build salad with spinach + bacon + tomatoes + avocado. Dress with Green Goddess dressing, or serve dressing on the side.
Tip: When Hubby & I open a fresh pack of bacon, we slice the slices in half and stack in portions of 6-12 half slices in quart freezer bags. To cook, it’s easy to pull out a portion of frozen bacon slices. When cooking bacon for baked potatoes or BLT salad, first cut the frozen slices into strips with a very sharp knife. Be careful! Drain the cooked bacon bits on paper towel. If it’s steak night, add a little olive oil to the leftover bacon drippings; cook a mess of rinsed spinach; season with kosher salt and fresh lemon juice. Bonus sauteed spinach recipe!