Shoreline Salad

A Shoreline Salad is made of tender salad greens that are topped with cooked bacon, salty salami, and crispy fried shallots, creamy avocado, fresh cucumber drizzled in a homemade avocado ranch dressing. *The dressing yields 1½ cups or 12 (2 tablespoon) or 8 (3 tablespoon) servings. The salad recipe yields 4 salads, but can easily be scaled up or down.

Course Salads

Cuisine American

Keyword avocado, salami, vacation salad

Prep Time 35 mins

Servings salads

Calories 677

Author Laurie McNamara

Ingredients

FOR THE AVOCADO RANCH:

1/2 cup plain nonfat greek yogurt
1 small avocado
6 tablespoons buttermilk
2 dashes worcestershire
1½ teaspoon dried chives
1 teaspoon dried dill
1 teaspoon garlic powder
3/4 teaspoon dried parsley
3/4 teaspoon kosher salt
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
2 tablespoons water or more as needed

FOR THE SALAD:

8 ounces salad greens
8 strips cooked center cut bacon
2 large shallot sliced
6 ounces salami diced
4 hardboiled eggs quartered
2 small avocado sliced
1 cup cucumber sliced
1/2 cup shaved parmesan cheese

Instructions

MAKE THE AVOCADO RANCH:

In your blender or magic bullet, measure and add yogurt, avocado, buttermilk and worcestershire, dried chives, dried dill, garlic powder, dried parsley, kosher salt, onion powder, paprika, ground black pepper and 2 to 4 tablespoons of water to thin the dressing out to your desired consistency.
Refrigerate until ready to use.

MAKE THE SALAD:

Cook 4 to 5 strips of center cut bacon until crispy. Drain on paper towel and then roughly chop.
Add the sliced shallot into the bacon grease and cook, stirring often until golden and crispy. Drain on paper towel and set off to the side.
Build your salads by dividing salad greens into 2 bowls. Then divide the salami, bacon, sliced cucumber, hardboiled eggs, avocado, crispy shallots and sprinkle with shaved parmesan cheese.
Drizzle with spoonfuls of avocado ranch.

Notes

Dressing will keep up to 5 days if refrigerated.

Nutrition