Recipe by Lindsay Hunt
A few weeks ago, my friend Brenna assisted me on a photo shoot for work. I photographed about 30 ingredients that day, as a part of a massive 200-plus ingredient project I’m working on. I photographed a gorgeous head of romaine, a cup of chickpeas, then some cooked slices of bacon.
As they lined up on the counter, it struck me that they would fit together perfectly. Almost like a BLT salad. Normally I’d pile on the cheese, and there were five kinds for the shoot, but Brenna’s allergic to dairy, which meant we needed an alternative for richness. Avocado was a perfect choice. It was creamy, delicious, and – this is saying something – I didn’t miss the cheese one bit.
It might seem silly to follow a recipe for a salad. But this is more than a salad, it’s a meal that happens to center around lettuce.
The protein in the bacon and chickpeas satiates your hunger, the fiber in the lettuce keeps you full. The avocado adds a rich and creamy component that not only replaces the cheese, when combined with the olive oil, there’s no need for dressing.
For another easy and healthy five-ingredient dish, make my Tomato-Basil Soup. For another interesting salad idea, try this kale, white bean, and walnut salad with avocado and honey mustard dressing.
For more recipes from Lindsay Hunt, click here.
More salads we love:
4 pieces bacon
1 head romaine lettuce, cut into 1-inch pieces lengthwise
1/2 cup chickpeas
1 avocado, cut in half lengthwise, pulp scored and scooped out
2 tbsp olive oil
Salt and freshly ground pepper, to taste
1. In a cold large skillet, lay the bacon side by side. Cook over medium heat until crispy, about 3 minutes a side. Remove cooked bacon to a paper towel-lined plate, set aside to cool.
2. Combine the romaine, chickpeas, avocado, and olive oil in a large salad bowl and toss to combine.
3. Cut the bacon into 1-inch pieces. Add to the salad and toss to distribute.
4. Season with salt and pepper.
Serve and enjoy!