BLT Salad with Grilled Corn and Avocado Ranch Dressing
Ingredients
Salad
- 8 cups lettuce I used a mixture of arugula, mesclun greens, and romaine
- 2 avocados diced (optional)
- 8 slices bacon cooked and crumbled
- 1 pint grape or cherry tomatoes cut in half
- 1 cup grilled corn kernels
- ½ small red onion thinly sliced
- Salt and pepper
Avocado Ranch Dressing
- 1 large avocado peeled and pitted
- 1 clove garlic roughly chopped
- ¼ cup mayonnaise
- ⅔ cup sour cream
- 2 tablespoons lemon juice
- ¼ cup fresh parsley
- ¼ cup fresh dill
- 1 scallion roughly chopped
- ½ teaspoon Beau Monde seasoning by Spice Islands
- ½ teaspoon Worcestershire sauce
- ¼ cup buttermilk
- Salt and pepper
Instructions
- To make the dressing, add everything to the bowl of a food processor and pulse until smooth. Season with salt and pepper to taste. Transfer to an airtight container and store in the refrigerator. The dressing will stay fresh in the fridge for 1 week.
- To assemble the salad, add all of the ingredients to a large bowl; toss to combine. Season with salt and pepper.
Notes
- If you're prepping the salad ahead of time, don't add the avocado until the day you're ready to serve.
- If you're unable to locate Beau Monde seasoning, substitute seasoned salt, starting with 1/4 teaspoon and adding more to taste.
- The recipe doesn't call for cheese, but that doesn't mean you can't add any. Blue cheese crumbles or freshly grated Parmesan cheese would be delicious.