Who doesn't love a good BLT? It has always been one of my favorite sandwiches, but lately I've been feeling salad a little more than anything else. We've been trying to cut down on the carbs since we've been feeling kind of flabby. I thought that a salad was especially fitting for dinner Tuesday night, since my dinner Monday night consisted of a plateful of appetizers and desserts at a meeting I hosted for my sorority. This salad did not disappoint! It blends the flavor from my favorite sandwich with a few additions, and sans bread. The crispy avocado adds a great crunch and the spicy ranch dressing adds an unexpected zing. With all the flavor, we didn't even miss the bread!
For the Crispy Avocado:
1 Avocado, semi-firm
Salt & Pepper
1/3 cups Flour
1 Egg, beaten
1/2 cups Panko
2 tablespoons Grated Parmesan Cheese
Oil, for frying
Halve the avocado and remove the skin and seed. Slice each half into 4-5 thick wedges, making 8-10 wedges total. Sprinkle the wedges with a bit of salt and pepper. Place the flour in a shallow bowl. Beat the egg in another shallow bowl. In a third shallow bowl, mix the panko and parmesan. Dredge each piece of avocado in the flour and gently shake off any excess. Dip each piece into the egg, then finally into the panko mixture, being sure to coat all sides well. Heat enough oil to coat the bottom of the frying pan over medium-high heat. Gently place the breaded avocado pieces into the oil. Fry on all sides until browned, about 2-3 minutes total. Remove the avocado from the pan and set on a paper towel lined plate to drain off excess oil.
For the Salad:
Field Greens or Spring Mix
2 tablespoons Shaved Parmesan Cheese
2 slices Cooked Bacon, crumbled
Assemble the salad with the greens, tomatoes, shaved parmesan, and crumbled bacon. Top with the crispy avocado.
For the Honey-Lime Dressing:
2 1/2 tablespoons Honey
2 tablespoons Balsamic Vinegar
1 Garlic Clove, minced
3 tablespoons Lime Juice
Pinch of Salt and Pepper
Combine all ingredients in a jar with a lid and shake until fully combined. Drizzle over the salad.
For the Spicy Ranch Drizzle:
1/3 cup Ranch Dressing
1/2 teaspoon (or more) Sriracha
Stir ingredients in a small bowl and stir until fully incorporated. Drizzle over the top of the dressed salad.