12 slices lean center-cut bacon at room temperature
4 Roma tomatoes, chopped
1/4 cup light mayonnaise (I prefer Hellmann's Light)
1/8 teaspoon kosher salt
freshly ground black pepper
6 cups chopped romaine lettuce
1 medium (4 ounces) Hass avocado, chopped

Put the bacon in a large skillet and set the skillet over low heat. Cook the bacon, turning often, until crisp. Transfer to a paper towel to drain and cool. Crumble the bacon.

In a medium bowl, combine the tomatoes and mayonnaise and season with the salt and a pinch of black pepper. Set aside for about 10 minutes to let the tomatoes release their juices as this will be the "dressing" to your salad.

To serve, place 1 1/2 cups lettuce on each of 4 plates, then top with about 1/2 cup of tomato mixture. Top with the avocado, bacon, and serve.


  • Calories 197
  • Fat 13 g
  • Saturated Fat 3 g
  • Cholesterol 19 mg
  • Carbohydrates 13 g
  • Fiber 5 g
  • Protein 10 g
  • Sugars 5 g
  • Sodium 397 mg

Serves 4 (about 2 generous cups)

Recipe courtesy of The Skinnytaste Cookbook by Gina Homolka with Heather K. Jones, R.D.