Ingredients

The following ingredients have 4 Servings
  • 1 pound romaine lettuce (500 grams)
  • 8 slices bacon (crumbled)
  • 1 whole avocado (cubed)
  • 8 ounces grape tomatoes (halved)
  • 3/4 cup mayonnaise
  • 1 1/2 tablespoons white or cider vinegar (or lemon)
  • 2 1/2 tablespoons erythritol (powdered (or 1-2 packets of your favorite sweetener))

Instruction

  • Prep: Cook bacon and crumble. Halve tomatoes. Cube the avocado.
  • Make the dressing by adding all of the dressing ingredients into a small bowl and mixing together thoroughly. Adjust vinegar (or lemon) and sweetener to your taste.
  • For the whole-leaf Low Carb BLAT Salad presentation: Cut the bottoms off of the heads of the romaine. Wash and dry the leaves. Divide the lettuce between four large dinner plates. Spread some dressing on each of the leaves. Visually divide the remaining ingredients and top the lettuce leaves with the bacon, tomatoes and avocados. If there is any dressing left over, drizzle it over the tops.
  • For a Low Carb BLAT Salad presentation: Cut the bottoms off of the heads of romaine, wash and dry. Cut the romaine in to more manageable pieces and in a large bowl, toss with the dressing. Divide the dressed lettuce between four large salad plates and top each with the tomatoes, bacon, and avocado - dividing evenly between each plate.