Loaded BLT Salad Bowls With Ranch, Avocado And Cheddar

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Pork · gluten-free, low-carb, high-protein

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Ingredients

• 8 slices thick-cut bacon
• 2, diced avocado
• 4, hard-boiled and quartered eggs
• 2 oz, shredded sharp cheddar
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 1/2 tbsp buttermilk
• 1 hearts, chopped romaine lettuce
• 2, diced tomatoes
• 1, thinly sliced red onion
• 1 1/2 tbsp, chopped fresh chives
• 1 tbsp, chopped fresh dill
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp coarse black pepper

Method (tap to check — screen stays awake)

1. Lay the bacon on two foil-lined sheet pans and bake at 400F for 16 to 20 minutes, until it is evenly crisp and the fat has run clear. Drain on paper towels and break into large pieces.
2. Whisk the mayonnaise, sour cream, buttermilk, chives, dill, garlic powder, salt and pepper into a thick ranch, thinning it with a splash more buttermilk if it will not drizzle.
3. Salt the diced tomatoes lightly and let them sit for 5 minutes so they taste like tomatoes rather than nothing.
4. Build the bowls with romaine on the bottom, then the tomatoes, red onion, avocado and cheddar in sections.
5. Pile the bacon across the middle, add the quartered eggs, and pour the ranch over just before eating so nothing goes soft.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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