BLT Chopped Salad with Avocado Ranch Dressing
  • 12 oz bacon
  • juice of 1 lime
  • 5 oz plain Greek yogurt
  • 1 avocado
  • 1 Tbsp dry ranch seasoning mix
  • a handful of cilantro leaves
  • 6 Tbsp water
  • 2 hearts of romaine, chopped
  • 2 tomatoes, diced
  • a couple handfuls of sliced black olives
  • 1 can chickpeas, rinsed and drained
  • salt and pepper
  • lime wedges to serve on the side
  1. Preheat your oven to 400 degrees.
  2. Place the bacon on a lined baking sheet and cook for about 15 minutes until crisp. Lay on a paper towel to absorb excess oil. Chop once cooled.
  3. Toss the romaine lettuce, bacon, tomatoes, black olives and chickpeas in a large bowl.
  4. For the dressing add the lime juice, plain Greek yogurt, avocado, rand mix, cilantro, water and a little salt and pepper. Blend until smooth. Taste and season with additional salt and pepper to taste.
  5. Toss just enough of the dressing with the salad to lightly coat.
  6. Serve lime wedges along side the salad.
Recipe by LeMoine Family Kitchen at