For the Dressing:
¼ cup plain Greek yogurt
¼ cup chopped parsley
2 tablespoons tahini
2 tablespoons lime juice
1 medium California Avocado
¾ cup cold water
Kosher salt, to taste
For the Grilled Avocado BLT Salad:
3 heads (22 ounces) romaine lettuce, sliced in half lengthwise
1 pound thick–but bacon
2 medium California avocados—halved, pitted, peeled and cut into ½-inch slices
Dressing, for drizzling
1½ cups (8 ounces) cherry tomatoes, halved
1 cup sugar snap peas, ends and fibrous strings removed, thinly sliced on a bias
½ cup (3 ounces) smoked blue cheese, crumbled
1. Preheat a grill to medium-high heat.
2. Make the dressing: In a food processor, combine all of the dressing ingredients, except for the water and salt. While the motor is running, thin out the mixture by streaming in the water until the mixture is a smooth dressing consistency. If the dressing is too thick, thin it out with more water. Season the dressing with salt, transfer to a small bowl and reserve for later.
3. On the whole grill, add the romaine halves cut-sides down, bacon strips and California Avocado slices. Allow the ingredients to form dark grill marks and don't over flip. After 3 minutes, flip the ingredients to the other side. After 2 minutes, remove the romaine and set on a cutting board to cool. After 2 more minutes, take the California Avocado slices off the grill. Cook the bacon until the fat has rendered and the strips are golden brown, 2 minutes more. Transfer the grilled bacon to a plate and allow to cool. When it's cool enough to handle, crumble it with your hands into 1-inch pieces.
4. Slice the romaine in half on a deep bias, and transfer and shingle the leaves onto a large rectangular serving platter. Drizzle the romaine with the desired amount of dressing and shingle the cherry tomatoes, sugar snap peas, smoked blue cheese, bacon and California Avocado on top of the greens in a divergent pattern. Serve right away with a side of more dressing.