BLT Cobb Salad with Creamy Avocado Dressing

1.Place the bacon in a cold skillet and cook over medium heat until crispy, about 8-10 minutes. Drain on paper towels and chop into bite-sized pieces.

2.Prepare the dressing by combining the avocado, Greek yogurt, lime juice, garlic, cilantro, olive oil, and salt in a blender or food processor. Pulse until smooth, adding water one tablespoon at a time until the desired consistency is reached.

3.In a large platter or wide bowl, spread the chopped romaine lettuce as a base.

4.Arrange the chopped bacon, quartered eggs, halved cherry tomatoes, diced avocado, and red onion in neat rows or sections over the lettuce to create the Cobb aesthetic.

5.Sprinkle the salad with crumbled blue cheese if using, and season the vegetables lightly with salt and black pepper.

6.Drizzle the creamy avocado-lime dressing generously over the top or serve it on the side for guests to add themselves.

7.Serve immediately while the bacon is still warm and the lettuce is crisp.