Name: BLAT Salad With Jammy Eggs
Ingredients: 4 large eggs; 1 head romaine lettuce, chopped; 1 small avocado, diced; ¾ cup fresh diced tomatoes; 5 slices cooked bacon, chopped; 1⁄2 cup mayo; 1/4-1/3 cup canned full fat coconut milk (mixed well); 1 tsp dried parsley or 1 Tbsp fresh; 1 tsp dried dill or 1 Tbsp fresh; 1⁄2 tsp garlic powder; 1⁄2 tsp onion powder; 1⁄2 tsp dried chives or 1 tsp fresh; 1 tsp red wine vinegar; 1⁄4 tsp sea salt; 1⁄4 tsp fresh ground black pepper

CategoryMain Dishes

Serves 2

For the Salad

4 large eggs

1 head romaine lettuce, chopped

1 small avocado, diced

¾ cup fresh diced tomatoes

5 slices cooked bacon, chopped

Homemade Ranch Dressing

1⁄2 cup mayo

1/4-1/3 cup canned full fat coconut milk (mixed well)

1 tsp dried parsley or 1 Tbsp fresh

1 tsp dried dill or 1 Tbsp fresh

1⁄2 tsp garlic powder

1⁄2 tsp onion powder

1⁄2 tsp dried chives or 1 tsp fresh

1 tsp red wine vinegar

1⁄4 tsp sea salt

1⁄4 tsp fresh ground black pepper

For the Eggs

Bring a medium pot of water to a boil over medium-high heat. (You need just enough water to cover the eggs.) Carefully lower eggs into water using a slotted spoon. Cook 6 ½ minutes, maintaining a gentle boil. Transfer to an ice bath or very cold water and chill until eggs are just slightly warm about 2 minutes. Gently crack eggs all over and peel.

For the Dressing

Place all ingredients into a bowl and mix until well combined (Tip: an immersion blender makes the job easier)
*If dressing is too thick, add in more coconut milk until you reach desired consistency. Best chilled for 30 mins. before serving. Store in an airtight container for up to one week.

Assemble the Salad

Divide all the salad ingredients amongst 2 large bowls or plates. Drizzle each plate with the desired amount of dressing and top with eggs. Half eggs just before serving. Enjoy!

Ingredients