In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Sauté bacon, prep

Cut the bacon into 1-inch pieces and cook in a medium frying pan over medium heat until crisp, about 10 minutes.

While the bacon cooks:
Trim roots of little gems, separate leaves, rinse, and dry.
Rinse tomatoes and cut in half.
Rinse scallions and remove the root ends.
Cut the avocado into thick slices.
Juice lemon.

Make dressing

In a small bowl, whisk mustard with 1 tablespoon lemon juice. Season with salt and pepper to taste. Whisk in 2 tablespoons oil.

Sear scallions

Transfer the bacon to a paper-towel lined plate to drain. Pour off all but about 1 tablespoon of bacon fat from pan and return the pan to the stove over medium-high heat. Sear scallions in the hot pan until tender and slightly charred on all side, about 5 minutes. Remove scallions from pan and cut into 1-inch pieces.

While the scallions cook:
Rinse and dry parsley and coarsely chop the leaves.

Toss salad, serve

In a mixing bowl, gently toss lettuce with bacon, scallions, tomatoes and parsley. Drizzle with dressing and season with salt and pepper to taste. Then add the avocado pieces.

Bacon, avocado and little gem salad

Name: Bacon, avocado and little gem salad
Cook time: 25 min
Yield: 2
Ingredients: 6 strips bacon; 6 ounces little gem lettuce; 6 ounces cherry tomatoes; Small bunch scallions; 1 avocado; 1 lemon; 1 tablespoon whole-grain dijon mustard; Small bunch parsley

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 690 Calories/Serving

25 Minutes

Here are all the elements of a classic BLT in a paleo-friendly salad. Compact heads of little gem resemble romaine with crisp leaves that are sturdy enough to stand up to all the bold flavors here including charred scallions and a heavenly mustard vinaigrette.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

6 strips bacon
6 ounces little gem lettuce
6 ounces cherry tomatoes
Small bunch scallions
1 avocado
1 lemon
1 tablespoon whole-grain dijon mustard
Small bunch parsley

Nutrition per serving

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Sauté bacon, prep

Cut the bacon into 1-inch pieces and cook in a medium frying pan over medium heat until crisp, about 10 minutes.

While the bacon cooks:
Trim roots of little gems, separate leaves, rinse, and dry.
Rinse tomatoes and cut in half.
Rinse scallions and remove the root ends.
Cut the avocado into thick slices.
Juice lemon.

Make dressing

In a small bowl, whisk mustard with 1 tablespoon lemon juice. Season with salt and pepper to taste. Whisk in 2 tablespoons oil.

Sear scallions

While the scallions cook:
Rinse and dry parsley and coarsely chop the leaves.

Toss salad, serve

In a mixing bowl, gently toss lettuce with bacon, scallions, tomatoes and parsley. Drizzle with dressing and season with salt and pepper to taste. Then add the avocado pieces.

Instructions

While the bacon cooks:

While the scallions cook:

Bacon, avocado and little gem salad

Bacon, avocado and little gem salad

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In your bag

Instructions

While the bacon cooks:

While the scallions cook: