BLT SALAD WITH AVOCADO
Steps:
- In a medium bowl, combine the diced tomatoes with the mayonnaise, and season with a little salt and fresh cracked pepper. Set aside for about 10 minutes to let the tomatoes release their juices as this will be the "dressing" to your salad.
- To serve, divide the chopped lettuce and tomatoes onto 4 plates, then top each with diced avocado, chopped bacon and tomato mixture.
Nutrition Facts : ServingSize 2 generous cups, Calories 197 kcal, Carbohydrate 13 g, Protein 10 g, Fat 13 g, Cholesterol 19 mg, Sodium 397 mg, Fiber 5 g, Sugar 5 g
LOADED AVOCADO BLT
My husband invented this twist on a bacon, lettuce and tomato sandwich. I like to make it with extra slices of bacon; if you want, you can leave the Gorgonzola cheese out of the avocado spread. -Lori Grant, Kingsport, Tennessee
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Mash avocado with a fork; stir in mayonnaise and lemon juice. Gently stir in cheese., Spread over toasts. Top 2 of the slices with spinach, tomato, bacon and remaining slices of toast.
Nutrition Facts : Calories 420 calories, Fat 29g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 921mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 5g fiber), Protein 15g protein.
AVOCADO BLTS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate. Season the cut sides of the tomatoes with salt.
- Heat a grill pan over high heat. Brush the cut sides of the baguette with the olive oil and grill, cut-side down, until toasted, about 2 minutes. Rub the grilled sides with the garlic. Rub just the bottom halves of bread with the tomatoes until most of the juice is absorbed, then top with the tomato skins and season with salt and pepper.
- Layer the avocado slices on top of the tomatoes, then add the bacon and frisee. Close with the bread tops.
- Per serving: Calories 540; Fat 39 g (Saturated 7 g); Cholesterol 21 mg; Sodium 742 mg; Carbohydrate 37 g; Fiber 11 g; Protein 15 g
Nutrition Facts : Calories 540 calorie, Fat 39 grams, SaturatedFat 7 grams, Cholesterol 21 milligrams, Sodium 742 milligrams, Carbohydrate 37 grams, Fiber 11 grams, Protein 15 grams
AVOCADO BLT TOASTS
You may never want to eat a plain BLT again! Avocados and fried eggs are the perfect complements to this open-face spin on a classic. Enjoy one for any meal of the day.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mash the avocados in a medium bowl until chunky-smooth. Stir in the scallions, lemon juice, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper; set aside.
- Cook the bacon in a large nonstick skillet over medium heat until crisp, about 4 minutes per side; transfer to a paper towel-lined plate. Remove and reserve all but 1 tablespoon of the drippings. Add the butter to the skillet, and swirl to melt and combine with the drippings. Dip both sides of each bread slice in the fat to coat, then cook until browned and crisp, about 2 minutes per side. Transfer the toasts to a cutting board. Raise the heat to medium-high. Add 1 tablespoon of the reserved drippings to the skillet, crack the eggs in a single layer, cover and fry until the whites are crisp at the edges but the yellows are runny, about 2 minutes.
- Meanwhile, spread each toast with 1/4 of the mashed avocado, and transfer to a serving plate with a spatula. Top each toast with 1/2 cup of the greens, 1 tomato slice sprinkled with salt and pepper, 2 slices bacon and a fried egg, and serve with a fork and knife.
AVOCADO BLT SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 4 bacon slices in a skillet with 1 teaspoon vegetable oil until crisp, 8 minutes. Drain on paper towels, then crumble. Add 1 sliced red onion to the drippings, season with salt and pepper and cook 2 minutes; let cool. Combine a 14-ounce bag coleslaw mix, 3/4 cup each sliced radishes and halved cherry tomatoes, 1/2 chopped cucumber and the red onion in a bowl. Puree 1 avocado, 3/4 cup buttermilk, 1/2 cup fresh parsley, 2 tablespoons chopped chives, the juice of 1/2 lemon, 1 teaspoon kosher salt and some pepper; toss with the slaw. Add the bacon. Chill 30 minutes.
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