To make the dressing, you chop up a clove of garlic. Smash it together with a tsp of salt and add it to a food processor. Also, add 2 avocados, the zest and juice of one lemon, and 2 TBS of red wine vinegar. Turn it on, and while the blade is spinning, pour in 1/3 cup EV olive oil, and 2 tsp of hot sauce.
Season, to taste. I sprinkled in a little more salt and some pepper. Next time, I might even add a little more hot sauce.
The dressing is a little thick and creamy. Not really the drizzle type. But, it was good! However, I have to make a confession. I also have a thing for ranch dressing. Don’t tell gravy or avocado, it would really hurt them. But, while enjoying my yummy salad, I stopped half-way and gave a big squirt of ranch dressing on the top. It was even better. So, now the question is…should ranch dressing now be part of the dressing recipe? Hmmm…you’ll have to decide.
12 slices Pre-Cooked Bacon, crumbled (Costco’s Kirkland Signature is my fave!)
Romaine Lettuce (Big bag or 3 hearts)
2 cups pea shoots (I skipped)
Tomatoes (your favorite)
1/2 red onion, chopped (I skipped)
Salt and Pepper, to taste
Roast turkey breast, sliced (I love Hormel’s brand in the meat/cheese aisle)
2 ripe avocados
1 lemon, zest and juice
1 clove garlic
1 tsp. salt
2 TBS red wine vinegar
1/3 cup extra virgin olive oil
2 tsp. hot sauce
Directions: Put your chopped lettuce on a platter. Top with the tomatoes, chopped turkey, and crumbled bacon. If you like red onion and pea shoots, add those too. Set aside. To make the dressing, chop a clove of garlic, smash it with a teaspoon of salt and scoop it into a food processor. Also, add the 2 avocados, the juice and zest of one lemon, and the red wine vinegar. While the processor is on, pour in the olive oil and hot sauce. Season with salt and pepper, to taste. (Optional: add ranch dressing to the avocado dressing and add cheese to the salad.)