About
This chopped BLT salad is packed with flavor from crispy pancetta, sweet tomatoes, creamy avocado and crisp lettuce, coated in a zesty lemon mayo.
This makes a great lunch or light dinner option.
Ingredients
- 2 ½ tablespoon olive oil
- 2 ounce pancetta by daniele
- 2 cup iceberg lettuce
- 1 each avocado
- 1 small – 2 2/5" diameter tomato
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon, grated parmesan cheese
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Heat half a tablespoon of olive oil in a skillet over a medium heat. Add the pancetta and cook through until crisp and golden. Remove from the pan with a slotted spoon and set to one side.
- Roughly chop the lettuce and dice the tomato and avocado. Add to a large serving bowl along with the pancetta and toss to combine.
- Add the remaining ingredients to a small bowl and whisk together until smooth and well combined.
- Spoon the dressing over the salad and stir well to coat before serving.
Nutrition Facts
- Servings: 2
- Calories: 434.9kcal/1819.6kJ (per serving)
- Fat: 42.1g (per serving)
- Carbs: 10.3g (per serving)
- Protein: 6.9g (per serving)
