One of Heather’s favorite recipes is in a children’s
cookbook she’s had nearly twenty years. It’s a sandwich with the unappealing
name of “BLAT:” crumbly bacon, crisp lettuce, ripe avocado and juicy tomato, with
mayo on toast. Whenever we have all six ingredients, she’s sure to ask for BLAT
for lunch. I can’t wait to surprise her with this:
BLAT Salad
2 cups leaf lettuce
1/2 cup thick bacon cooked, and crumbled
1 tomato, sliced
1 1/2 ripe avocados, divided
1/2 cup sour cream
1/4 cup mayo
1 tablespoon lemon juice
1/2 teaspoons each garlic and onion powder
1 tablespoon fresh chives, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
1/2 cup milk
Place first 3 ingredients plus half an avocado, sliced, in
large bowl. Add remaining ingredients to blender; process until smooth. Toss
salad with a few tablespoons avocado/ranch dressing. Refrigerate remaining
dressing in covered container.
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