Blt Avocado Recipe

Prepare romaine

Trim root end of romaine heads, then halve each head lengthwise to create wedges. Pat dry with paper towel to remove excess moisture so dressing will adhere.

Slice tomatoes and onion

Cut tomatoes into 1/2-inch thick slices. Thinly slice the half red onion into rings and separate into individual rings for easy placement on the wedge.

Cook bacon

Heat a skillet over medium heat. Add bacon strips in a single layer and cook until crisp, about 6–9 minutes, turning occasionally. Transfer to a paper towel–lined plate to drain and cool slightly. When cool, crumble or roughly chop into bite-sized pieces.

Prepare avocado

Halve the avocado, remove pit, and slice each half into 1/4-inch slices while still in the skin. Use a spoon to scoop slices out intact or dice if preferred. Toss avocado with a light pinch (about 1/8 tsp) of salt to season.

Make dressing

In a bowl, whisk together mayonnaise, buttermilk, and sour cream until smooth. Stir in minced chives, minced parsley, grated garlic, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning—add up to 1 tsp lemon juice or more buttermilk to reach desired consistency. Chill dressing for at least 10 minutes if time allows.

Lightly grill romaine and onion (optional)

Heat a grill pan or skillet over medium-high heat and brush cut sides of the romaine wedges and onion rings with 1 tablespoon olive oil. Place cut-side down on the hot surface and grill until you have light char marks, about 45–60 seconds for the romaine and 1–2 minutes for the onion rings. Remove and allow to cool slightly.

Assemble wedges: place each romaine wedge on a plate cut-side up if grilled or standing upright if not. Arrange tomato slices and grilled red onion rings along and atop the wedge. Scatter chopped bacon over the wedge, then tuck avocado slices alongside or on top.

Dress and season: spoon 2–3 tablespoons of ranch dressing over each wedge (or serve dressing on the side). Finish with a light sprinkle of the remaining 1/4 tsp salt and 1/4 tsp black pepper distributed across the servings. Serve immediately so the lettuce remains crisp and avocado fresh.