The Australian Women's Weekly

Alice’s wonderful world of vegetables

BLT salad with Avo-li


Let’s call this one a ‘sandwich salad’, where the bread is, let’s face it, entirely optional. Although it may seem like the avocado – or even tomato – is the hero here, I think it’s the lettuce that brings it all together. Bacon is definitely an optional extra; the ‘B’ could just as easily become an ‘M’ for ‘marinated tempeh’, which you can fry in a pan until golden and crispy. This is going to sound like an audacious statement, but Avo-li may just usurp ‘green goddess’ as the go-to green salad dressing. Feel free to make a double batch of it and serve it as a dip for any manner of things – most likely just your fingers.

500g mixed tomatoes (I like a mix of heirloom and cherry), halved or quartered if large
1 spring onion, finely chopped
2 tablespoons apple cider vinegar
100g streaky bacon rashers
½ head lettuce (butter or cos/romaine work best), leaves separated, washed and dried
½ head frisée, leaves separated, washed and dried (optional)
½ avocado, sliced into wedges

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