1 head butter lettuce
2 ripe medium sized avocados, sliced
2 cups cherry tomatoes, halved
Paleo + Whole30 Avocado Ranch Dressing:
1 ripe medium sized avocado
1 tablespoon fresh lemon juice
1 tablespoon finely chopped parsley (or dried parsley)
1 tablespoon finely chopped dill (or dried dill)
1 tablespoon finely chopped chives (or dried chives)
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Kitchen Equipment Needed:
Parchment paper or aluminum foil (for easy cleanup)
Food processor with s-blade attachment
Preheat oven to 350ºF. Line your rimmed baking sheet with parchment paper or aluminum foil (for easy cleanup). Place the bacon in an even layer on the baking sheet without the bacon touching. Bake for 30 minutes, or until crispy and golden brown. Transfer the bacon to paper towels to drain off excess bacon fat.
Make the avocado ranch dressing by combining the mayonnaise, almond milk, lemon juice, parsley, dill, chives, salt, pepper, onion powder and garlic powder in your food processor. Pulse until fully combined.