INGREDIENTS
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For avocado-ranch dressing:
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1 medium (200 grams) avocado, chopped
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1/4 cup (55 grams) light mayonnaise
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1/4 cup (55 grams) nonfat sour cream
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1/2 cup (120 grams) nonfat buttermilk
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2 tablespoons fresh lemon juice
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1 tablespoon chopped fresh basil
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1 tablespoon chopped fresh dill
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1/4 teaspoon salt
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For the BLT salad:
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2 medium heads Romaine lettuce, coarsely chopped (8 cups or 375 grams lightly packed)
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1 large (180 grams) tomato, seeded and coarsely chopped
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1 medium (300 grams) cucumber, coarsely chopped
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1 medium (200 grams) avocado, chopped
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8 tablespoons avocado-ranch dressing
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2 slices (60 grams) cooked bacon, coarsely chopped
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1/8 teaspoon coarsely ground black pepper