I’m not much of a salad girl. I usually think that salads taste like rabbit food – I’d much rather have a bowl of macaroni and cheese or a great burger. But after a weekend of eating heavy food with my best friend Holly (she came to visit Boston from L.A. a few weeks ago), we realized we were actually craving salads. Bizarre.
So this was my version of a non-salad salad: a bacon, lettuce and tomato salad with avocado and garlic butter croutons. Check it out!
For this recipe, which makes enough for one salad, you’ll need:
2 handfuls of spinach
3 slices of thick-cut bacon, fried and broken up into pieces
4 cherry tomatoes, halved
1/2 avocado, diced
10 chunks of french bread
2 T butter
1 clove garlic, minced
First, preheat your oven to 500 degrees. Then melt the 2 T of butter in the microwave and mince the garlic. Add the garlic to the melted butter and brush the garlic butter onto the chunks of french bread with a pastry brush (you can drizzle the butter, too, if that’s easier). Arrange the bread on a pan and put it in the oven for about 5 minutes or until golden brown, flipping the croutons halfway through.
Meanwhile, dice the avocado, cut the tomatoes, fry and breakup the bacon, and put those ingredients, with spinach, in a bowl. Grab the croutons from the oven once they look golden brown and throw them onto the salad, then dress it with olive oil and balsamic vinegar.
Easy, (kind of) healthy, and delicious – a win, win!