Ingredients
Avocado Ranch Dressing
1 Hass Avocado
¼ cup fresh parsley
¼ cup fresh dill
1 tbsp fresh chives
1 tbsp lemon juice
2 tbsp whole egg mayonnaise
1 cup buttermilk
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
BLAT Pasta Salad
200 g bacon rashers
500 g pasta, cooked and drained
1 Hass Avocado, cut into chunks, plus extra slices for garnish
2 cups rocket or spinach leaves
1 cup grape or cherry tomatoes, halved
1 red onion, finely diced
Dill sprigs, to garnish
Method
1
Add all of the avocado ranch dressing ingredients to a food processor or blender and blend until smooth.
2
Preheat the oven to 200°C fan.
3
Line a baking sheet with baking paper and arrange the bacon rashers so that they are flat and not overlapping. Bake for 10-15 minutes or until crispy and golden. Allow to cool (the bacon will harden as it cools).
4
Combine the bacon, pasta, avocado, rocket or spinach leaves, tomatoes and red onion in a large bowl. Drizzle with the avocado ranch dressing and toss to combine.
5
Garnish with the extra avocado slices and dill sprigs, serve immediately.
MAKE AHEAD - Prepare the Avocado Ranch Dressing up to 3 days in advance, store in an air-tight container and then combine with remaining ingredients just before serving.
LEFTOVERS - Store leftovers in the fridge for 1-2 days.
Ingredients
Avocado Ranch Dressing
1 Hass Avocado
¼ cup fresh parsley
¼ cup fresh dill
1 tbsp fresh chives
1 tbsp lemon juice
2 tbsp whole egg mayonnaise
1 cup buttermilk
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
BLAT Pasta Salad
200 g bacon rashers
500 g pasta, cooked and drained
1 Hass Avocado, cut into chunks, plus extra slices for garnish
2 cups rocket or spinach leaves
1 cup grape or cherry tomatoes, halved
1 red onion, finely diced
Dill sprigs, to garnish