Serves 4

for the dressing:
1/2 avocado, sliced
1/4 cup full-fat greek yogurt
juice of 1 lemon (about 2 tbsp)
rind of 1/2 lemon (about 1 tsp), minced
1 clove garlic, minced
3 tbsp chopped fresh parsley
1 tbsp each chopped chives and fresh tarragon
1 tsp each salt and Worcestershire sauce
1/2 tsp black pepper


for the salad:
2 heads romaine lettuce (or a mixture of lettuces), chopped
2 hard boiled eggs, chopped
1/2 avocado, sliced
1 2.25oz can sliced olives, drained
2 grilled chicken breasts, cut into bite-sized pieces
2 roma tomatoes, seeds removed, chopped
3oz cooked bacon, chopped
2oz bleu cheese, crumbled

Make no mistake about it, the real star of this show is the dressing. It’s incredibly flavorful and creamy, especially considering that it only uses 1/4 cup of yogurt as a base. To make it, combine all of the dressing ingredients and blend until well mixed. I used my handy Magic Bullet. Refrigerate for at least 1 hour to allow the flavors to marry.