Thursday, May 9, 2013

Crispy Avocado BLT Salad

I'm going to keep this short and sweet, much like this recipe. Crispy Avocado is fantastic. And easy. And going to be making many appearances in the coming months, thanks to this amazing salad. The drizzle and dressing compliment all the tasty treats in this perfectly. The entire salad came together in less than 15 minutes. Do yourself a favor, and put this on your list to make this week!

Crispy Avocado BLT Salad
Recipe by soufflebombay, via Tasty Kitchen
Serves 2
Crispy Avocado:
*1 whole avocado, semi-firm (not mushy!)
*pinch of salt and pepper
*1/3 cup flour
*1 egg, beaten
*1/2 cup panko bread crumbs
*2 tablespoons grated Parmesan cheese

*Your choice of greens
*shaved Parmesan (about 2 tablespoons)
*2 slices cooked bacon, crumbled
*red onion, sliced (optional)

Honey-Lime Dressing:
*2 1/2 tablespoons honey
*3 tablespoons fresh-squeezed lime juice
*1 clove garlic, minced
*2 tablespoons balsamic vinegar

Spicy Ranch Drizzle:
*1/4 cup ranch dressing
*1/2 teaspoon or more of Sriracha sauce


For the crispy avocado:
*Halve your avocado and run a sharp knife gently around the perimeter of each half to loosen the meat from the skin. Gently remove the skin and the seed.

*Slice each half into wedges. You should be able to get 8-10 wedges from the avocado, depending on its size. Don’t slice them too thin; you want them to hold up to the breading and frying. Sprinkle the wedges with a bit of kosher salt and pepper.

*Place the flour in a shallow bowl. Place the egg (beaten) in another bowl and the panko and Parmesan cheese in another bowl. Dredge each piece in the flour, gently shake off any excess flour. Dip into the egg mixture, then finally into the panko mixture, coating all sides well. Set aside.

*Heat your oil in a frying pan. Place just enough olive oil in your pan to just cover the bottom of the pan. Heat over medium high heat until oil becomes hot enough to fry.

*Gently set your avocado pieces in the oil. Fry on all sides until browned, a total of about 1 1/2 – 2 minutes. Gently remove from the pan, set on a paper towel-lined plate.

For the salad:
*Assemble your salad(s) with the greens, tomatoes, red onion, shaved Parmesan cheese and crumbled bacon. Top with crispy avocado.

For the honey-lime dressing:
*Combine honey, vinegar, garlic, lime juice, salt and pepper in a Mason jar or shaker; shake until fully combined.  Drizzle over salad.

For the drizzle:
*Combine the ranch dressing and chili with garlic sauce (or Sriracha or Tabasco) in a small bowl and mix until fully incorporated. Adjust to your taste. Drizzle over salad.


  1. Mrs. Rapp,
    Thanks so much for posting! Seeing your blog posts really make me smile:) I loved working with your kiddos yesterday, they are always so polite and are on of my highlights of the week. Please keep in contact as I go off to high school. Have a great weekend.

    1. Thank you, Sara, for always working so patiently and diligently with the students. They absolutely adore your time with us! You are so very sweet, and I will of course keep in contact and always be here when you venture off to high school. :)

  2. awww thanks:) I will still be around the school and will make sure to pop in your classroom next year.


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