BEAT Salad

The remains of the BEAT salad
Tonight's dinner was BEAT salad, a version of BLT in this case with bacon, avocado, and tomato. The whole family pulled this one together in about 30 minutes. I first heard of this salad at Mark's Daily Apple, but I've changed it quite a bit for my family.

On Sundays I usually grill a number of chicken breasts that I use throughout the week. I added those in here to "beef" or "chicken" up the salad. If you didn't have these on hand, and had to cook them before assembly, your cook time will obviously vary.

Jax BEAT Salad

Here's what you need:

3 eggs
1/2 lb bacon (I use Trader Joe's Bits and Pieces)
4 small tomatoes, chopped bite size (or 3 medium)
3 avocados, chopped bite size
1 handful chopped kale
4 cloves of garlic
1/4 C olive oil
1/4 C lemon juice
1 handful basil leaves (I used lemon basil)
2 chicken breasts (optional)

Here's what you do:

  1. Start with hard boiling your eggs. You can do this however you want to, but I do it in a 4 cup water kettle. Fill the kettle with 4 cups of water and slide the eggs in. Sprinkle with baking soda, about 1 t. Turn on the kettle and set a timer to 7 minutes. When the timer goes off set it for 5 minutes and turn the kettle off. After 5 minutes, rinse the eggs to cool.
  2. After you start the eggs, turn a fry pan to medium high heat and toss in the bacon. 
  3. Chop an avocado and give the bacon a turn. Repeat for the other two avocados. It's also probably time to turn off the eggs. Go check.
  4. Depending on your preferred doneness of bacon, you could move it to a paper towel at this point. I leave it and chop a tomato. Turn the bacon. Chop a tomato. Repeat until they are all chopped. 
  5. If you haven't already, turn of the heat on the pan and move the bacon to a paper towel. Toss the tomatos, kale, and avocado into a large bowl.
  6. While the eggs are cooling, put the garlic, oil, lemon juice, and basil into a food processor and turn it into a pesto dressing. 
  7. Chop the chicken breasts, if using, and the bacon. Toss that into your salad bowl. 
  8. By now the eggs should be ready for cool water. Use a spoon to get them out of the hot water one at time and rince them until you can handle them.
  9. Peel the eggs and chop. Toss into the salad bowl.
  10. Pour the pesto dressing on top and toss. 
Serves 6 (with the chicken breast)




Comments

Post a Comment