Stacked BLT Salad
A new take on a deli favourite; or, try our version of a classic BLT
Loading ...April 8th, 2012
Food Styling by Ruth Gangbar
Servings
4Prep Time
20 minutesCook Time
10 minutesIngredients
- 4 large tomatoes, mix of red and yellow
- 1 avocado, pitted, skin removed
- 8 slices pancetta, cooked crispy
- 1 cup arugula
- 4 teaspoons extra-virgin olive oil
Directions
Slice tomatoes ¼-inch-thick and lay in a single layer. Season with salt and pepper.
Cut avocado halves into eight slices lengthwise.
Layer tomatoes, alternating with pancetta, arugula and avocado slices.
Drizzle each stack with 1 teaspoon extra-virgin olive oil.
Nutrients Per Serving
394 calories, 37 g fat, 10 g protein, 10 g carbs, 4 g fibre. Excellent source of vitamin E and folate. Good source of vitamin C and magnesium.
Photography by Douglas Bradshaw
