Avocado-Tomato Salad With Bacon And Blue Cheese
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
57
Spice
45
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Avocado2 tbsps
Chives (chopped fresh)Directions:
1
Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes
2
Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side
3
Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces
4
Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl
5
Add the tomatoes and gently toss
6
Drizzle with the dressing and top with the bacon, chives and blue cheese
7
Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender
8
Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley
9
Season with salt and pepper
10
(Makes about 2 cups
11
) Photograph by Ryan Liebep