BLT Salad with Avocado Cucumber Dressing

Really craving a BLT sandwich but don’t want all the carbs and mayo….well are you going to enjoy this salad…

BLT Salad with Avocado Cucumber Dressing

Salad ingredients: per person

  • 1 heart of romaine lettuce
  • 1 Roma tomato (or tomato of your choice)
  • 4 slicks of bacon
  1. Preheat the oven to 375. Line baking sheet with alumium foil place cooling rack sprayed with non stick spray on baking sheet. Place bacon on the rack and back for 20 to 25 minutes. By lining the baking sheet with foil you save yourself the clean up because when the grease cools just throw the foil in the trash and cleanup is a breeze.
  2. Cut the ingredients up and combine with dressing.

Avocado cucumber dressing ingredients:

  • 1/2 cup fresh basil
  • 1/4 cup fresh tarragon
  • 1/4 cup fresh chives
  • 1 garlic clove
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon pepper
  • 1 persian cucumber
  • 1/2 cup olive oil
  1. Note: the dressing stays good in the refrigerator for about a week (it does turn a bit brown but just stir well)

Endive Fennel Jicama Slaw

Surprise your friends and family with a totally new type of slaw. Pictured here with Sliders.

Endive Fennel Jicama Slaw

Ingredients (Slaw):

  • 2 Endive bulbs
  • 1 fennel Bulb
  • 1/2 jicama
  • 2 radishes
  • 1 orange pepper
  1. Julienne finely all the ingredients.

Ingredients (Dressing):

  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon pepper
  • 1 teaspoon smoked garlic sea salt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  1. Combine the dressing with the slaw ingredients and let marry for at least 1 hr.

Panzanella Caprese Chicken Salad

If one type of salad is good why not combine a couple different ones to make one fantastic salad.

It is not easy to find gluten free bread to make good croutons but I have now figured out how to do it….yeah me.  Everyone loves a good Caprese salad but it is more an appetizer than a meal. So I decided to combine the two and add chicken with a basil dressing and it was a “wow”  Don’t freak out about baking your own bread, I have made this Focaccia Bread in several different flavors and it is always good and easy to do (and this olive focaccia makes a yummy sandwich bread).

This might seem like a lot of ingredients and process but it is really easy and totally worth it.

Kalamata Olive Focaccia Bread


  • 1 cup warm water (around 105 degress)
  • 1 tablespoon XYLA
  • 1 tablespoon active dry yeast (it is more than one package)
  • 1 1/2 cups Pamela’s Gluten Free Flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon Kosher salt
  • 1/2 cup chopped Kalamata olives
  • 1 egg
  • 2 tablespoons olive oil
  1. Preheat oven to 400 degrees.
  2. Dissolve the sugar in the warm water, add the yeast, stir and let stand for about 5 minutes.
  3. While the yeast is doing it’s thing combine the flour, xanthan gum, salt and olives in a bowl.
  4. After the yeast has bloomed add 2 tablespoons and egg to it and mix well. Add the wet ingredients to the dry and combine well.
  5. Spray a 9 x 9 inch baking pan with non-stick spray, add the batter, cover with saran wrap and let sit for at least 20 minutes in a warm place to let batter rise.
  6. Remove saran wrap, bake for 25 minutes, let cool in pan.
  7. To make the croutons: slice the bread into croutons place on dry baking sheet in a 300 degree oven for 17 to 20 minutes.

Basil Dressing

  • 1 cup fresh basil
  • 1 cup olive oil
  • 1 garlic clove
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1/2 teaspoon pepper
  • 1 teaspoon Kosher salt
  • 1 teaspoon white balsamic vinager
  • 2 teaspoon Mirin
  1. Combine all the ingredients in a food processor or blender and you have a very tasty dressing,

The Salad

Combine the following on a platter (you can use as much or as little of each depending on how large you are making the salad).

  • Cooked Chicken: this can be leftover chicken you have, roasted chicken thighs or breast.
  • fresh mozzarella balls or a mozzarella log cut up into pieces
  • pitted Kalamata olives, sliced in half
  • baby Heirloom tomatoes – halved
  • the croutons
  • avocado – sliced up
  1. Place all the ingredients on a platter and drizzle with the basil dressing.