BLT Salad

I figured I'd better get this post up while there are still good tomatoes available at the market, and this is the perfect way to showcase them.  I love BLT sandwiches in the summer - and here in the Bay Area, we're finally getting our summer weather after a "summer" of fog!  This salad features all of those great BLT flavors in a somewhat healthier package.  There's lots more lettuce, quinoa for added protein, and extra veggies in the form of cucumbers and avocados.  I'm not a huge fan of mayo-based dressings, but you could certainly use one here to replicate that part of the classic BLT (I used a basic vinaigrette instead).  Either way, this is a hearty and delicious salad that will fill you up and help you enjoy the end of summer.

BLT Salad (adapted from Family Fresh Cooking, original recipe here)
Serves 2

For the salad:
1/2 cup uncooked quinoa, cooked according to package directions and cooled
3 slices thick-cut pepper bacon, cooked until crispy and cut into bite-sized pieces
1 medium heirloom tomato, chopped and seeded
1 small avocado, peeled, pitted, and diced
1/4 cucumber, peeled and thinly sliced
2 large handfuls baby lettuce

For the dressing:
3 T olive oil
1 T balsamic vinegar
1 tsp Dijon vinegar
Salt and pepper

1. Toss together the quinoa, bacon, tomatoes, avocado, and cucumber.  Set aside.
2. Shake up all the dressing ingredients in a tightly-sealed jar.  Taste, and adjust for seasoning.
3. Drizzle some of the dressing onto the salad and toss to combine.  Add more of the dressing if needed.  Then add the lettuce and toss to combine.