0 (0)

Categories: Quick and easy, Salads

Tomato-bacon-avocado salad

Tomato-bacon-avocado salad
Bryan Chan / Los Angeles Times

Like any old reader, I don't take well to change. But there's redesign and then there's desecration. When I opened a recent Taste of Home, America's most reliably gritty food magazine, it had been invaded by a glossy opening spread ... Read more

Total time: 15 minutes | Serves 4
Note: Adapted from Cook's Country, August/September 2005, in which it is called "Bring Home the Bacon" tomato salad.
  • 1 tablespoon plain yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon milk
  • 1/2 small garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound tomatoes (about 3), cored and cut into 1-inch chunks (or 1 pound cherry or grape tomatoes, halved)
  • 1 ripe but still firm avocado, diced
  • 8 slices bacon, cooked until crisp, drained well and crumbled
  • 1 head Bibb lettuce, leaves separated but left whole

Step 1Whisk together the yogurt, mayonnaise, milk, garlic and salt and pepper in a small bowl.

Step 2Place the tomatoes, avocado and bacon in a large bowl and pour the dressing over. Toss until evenly coated. Adjust seasonings.

Step 3Line a serving bowl with lettuce leaves and fill with salad. Serve.

Each serving:
205 calories; 8 grams protein; 10 grams carbohydrates; 5 grams fiber; 16 grams fat; 3 grams saturated fat; 17 mg. cholesterol; 473 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Quick and easy
Celeriac pasta with tomatoes and mint or basil
Salmon with tomato, dill and garlic soup (canh rieu ca)
Salad of yellowfin tuna confit with cannellini beans
Abalone carpaccio with scallions, ginger and ponzu