This salad is everything that summer (well, to be honest every season) screams for.
Bacon.
Avocado.
Blue cheese.
Tomatoes.
Red onion.
The double whammy of salt from the bacon and blue cheese is a delight, and the sweetness of the tomatoes and punchy, punch of red onions swirl around your mouth like the promise of a savory kiss.
Hello, summer salad!
This is the perfect “big salad,” for lunch with a good ole piece of rustic bread on the side.
If we were further along in the season, I’d be tempted to throw some raw corn kernels in too just for fun and a pop of crunch.
But, we’re not there yet. So, that’s an idea I’m filing away for August!
However, for now, I’m just luxuriating in the flavors of this salad for one.
Note: I’m a blue cheese lover. However, I’m the only member of the family who loves it. (Which is a bummer. The joy of food is sharing food!) But, when I’m making this as a salad for the house, I’ve subbed in cotija for the tangy saltiness, and that works really well. Or, of course you could just go old school Vermonter and add cubed cheddar too. It’s all up to you! Only you know what you’re craving.
But, when I’m craving a big salad, this is my favorite thing to throw together.
Bacon, Avocado, and Blue Cheese Salad with Lemon Vinaigrette for One
Ingredients
- 1/2 head romaine heart, thinly sliced
- 1/2 avocado, diced
- 1/2 cup quartered cherry tomatoes
- 2 slices cooked bacon, crumbled
- 2 tablespoons crumbled blue cheese
- Thinly sliced red onion, to taste
- 1 1/2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Place all of the salad ingredients in a large bowl, or platter.
- Place the olive oil, lemon juice, dried oregano, salt and pepper in a small bowl, and whisk well to combine.
- Drizzle over salad, and toss well to coat.