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+ servings

Shoreline Salad

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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 4 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
  • 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

Serving: 1g | Calories: 677kcal | Carbohydrates: 24g | Protein: 34g | Fat: 52g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 1998mg | Potassium: 1378mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2578IU | Vitamin C: 43mg | Calcium: 292mg | Iron: 3mg