INGREDIENTS
6 slices bacon
1 ripe avocado, diced
1/4 c. Greek yogurt
Juice of 1 large lemon
1/4 c. fresh basil leaves
1/4 c. fresh parsley leaves
1/4 c. freshly chopped chives
1 clove garlic
1/4 c. extra-virgin olive oil
kosher salt
Freshly ground black pepper
1 head iceberg lettuce
1 1/2 c. yellow and red grape tomatoes, halved
1/4 c. finely chopped red onion
DIRECTIONS
- Place bacon in large skillet and cook over medium heat until brown and crisp, turning periodically, about 8 minutes. Transfer to paper towel-lined plate, and once cool, crumble into small bits.
- In blender or food processor, pulse avocado, yogurt, lemon juice, basil, parsley, chives, garlic, and olive oil until thick mixture forms. With motor running, add water 1 tablespoon at a time in a slow, steady stream until dressing reaches desired consistency. Season with salt and pepper.
- Cut head of lettuce into 4 wedges and place on 4 plates. Sprinkle with tomatoes, red onion, and crumbled bacon and drizzle with green goddess dressing. Serve immediately.
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CL::JG
