Crispy Avocado BLT Salad
This recipe had me at crispy avocado YUM!
And don’t fret foodie novices, this was a really easy (but time-consuming) recipe to prepare. Courtesy of Tasty Kitchen:
- FOR THE CRISPY AVOCADO:
- 1 whole Avocado, Semi-firm, Not Mushy
- Pinch Of Kosher Salt And Pepper
- ⅓ cups Flour
- 1 whole Egg Beaten
- ½ cups Panko
- 2 Tablespoons Grated Parmesan Cheese
- Olive Oil, For Frying
- FOR THE SALAD:
- Field Greens Or Spring Mix
- 2 Tablespoons Shaved Parmesan Cheese
- 2 slices Cooked Bacon, Crumbled
- FOR THE HONEY-LIME DRESSING:
- 2-½ Tablespoons Honey
- 2 Tablespoons Balsamic Vinegar
- 1 clove Garlic, Minced
- 3 Tablespoons Fresh Squeezed Lime Juice
- Pinch Of Salt And Pepper
- FOR THE SPICY RANCH DRIZZLE:
- ⅓ cups Ranch Dressing
- ½ teaspoons Or More Of Chili With Garlic Sauce (or You Can Use Tabasco Or Sriracha)
First you need to make your bacon. My preferred method is to use the oven, as shown here by Our Best Bites. Its easy, fast, and relatively mess free (my aluminum foil wasn’t wide enough to line my pan so I doubled up and the oil got in between the seams and got on my pan anyway…ohs wells, I cook I don’t do the dishes lol).
While the bacon was cooking I made up the dressings.
Honey Lime Dressing:
Combine honey, vinegar, garlic, lime juice, salt and pepper in a Mason jar or shaker; shake until fully combined. Adjust to your liking (sweeter or add more vinegar).
Since I don’t keep mason jars on hand (not to self; keep mason jars on hand) I improvised with a drink tumbler and just put my thumb over the straw hole when I shook it all about.
Spicy Ranch Dressing Drizzle:
Combine the ranch dressing and Chile with garlic sauce (or Sriracha or Tabasco) in a small bowl and mix until fully incorporated. Adjust to your taste.
I used a teaspoon of Tabasco brand Garlic Pepper sauce; just the perfect amount of spice for my taste buds!
Now it’s time to crisp up some avocados which really is easier than you may think! Cut your avocados in half, remove the seed, and cut lengthwise into about 6 slices. Make sure your pieces are thick enough to hold up to being fried. Dredge in flour, then dip in egg, and finally in panko/parm mixture.
Meanwhile pre-heat your frying pan on medium high heat then add olive oil. When oil begins to smoke add avocados and fry on each side for a few minutes. They will cook up fast so be sure to stand by ready to turn them. When they are browned on all sides transfer to a paper towel lined plate.
For the salad portion simply arrange your favorite greens in bowls and add tomatoes and parmesan cheese shavings.
Now top greens with crispy avocados and bacon, and drizzle with spicy ranch and honey lime dressings. Ok so I more than drizzled the dressing…I like me some dressing 🙂
- The Effects of Studying on a Salad (healthfoody.wordpress.com)
- My Love Affair With Avocados (mynameismsjo.com)
Posted on March 13, 2013, in Salads and tagged Avocado, Hot sauce, Our Best Bites, Parmigiano-Reggiano, Ranch dressing, Salad, Tasty Kitchen, Wine tasting descriptors. Bookmark the permalink. Leave a comment.