Breakfast BLT and Avocado Salad with Herb Buttermilk Dressing
- Appetizer
- With Protein
- Tomatoes On the Vine
- All Recipes
- / Breakfast BLT and Avocado Salad with Herb Buttermilk Dressing
Ingredients
4 oz. container of Green Leaf lettuce
2 tomatoes on the vine, chopped
2 avocados, diced
4 eggs
6 slices of cooked bacon, chopped
1 cup store-bought or homemade croutons
2 Tbsp. chives
2 tomatoes on the vine, chopped
2 avocados, diced
4 eggs
6 slices of cooked bacon, chopped
1 cup store-bought or homemade croutons
2 Tbsp. chives
For the dressing:
⅓ cup sour cream⅓ cup buttermilk
2 Tbsp. mayonnaise
1 Tbsp. white wine vinegar
¼ cup Italian parsley leaves
¼ cup basil leaves
Kosher salt and freshly cracked black pepper
Steps
Step 1:
In a medium saucepan, bring water to a boil. Add the eggs and set a timer for 7 minutes 30 seconds. Meanwhile, prepare an ice bath. Once ready, remove the eggs from the boiling water and transfer to an ice bath. Allow the eggs to cool completely before peeling and halving vertically.
Step 2:
Prepare the buttermilk dressing: Combine the sour cream, buttermilk, mayonnaise, white wine vinegar, parsley leaves, and basil leaves in a food processor or blender. Add a large pinch of Kosher salt and a few cracks of fresh black pepper. Blend until smooth. Taste for seasoning and adjust as needed. Set aside.
Step 3:
Assemble: Arrange the Green Leaf lettuce over a large serving platter. In sections, add the chopped tomatoes, diced avocado, egg halves, chopped bacon, and croutons. Garnish with chives and serve with dressing.
