A delightful salad combining fresh vegetables, crispy bacon, and a creamy herb dressing for a perfect balance of flavors.
Wash and chop the romaine lettuce into bite-sized pieces.
Ensure the lettuce is dry before assembling the salad to prevent sogginess.
Dice the tomatoes, onion, and cucumber into small pieces.
Use a sharp knife for clean cuts and to avoid bruising the vegetables.
Slice the avocado and set it aside.
Add a squeeze of lemon juice to the avocado slices to prevent browning.
Cook the bacon until crispy, then crumble it into small pieces.
Cook the bacon on medium heat to ensure even crispiness.
Peel and slice the hard-boiled eggs.
Use a sharp knife to get clean slices of the eggs.
In a blender, combine the yogurt, mayonnaise, parsley, chives, lemon juice, honey, and ground pepper. Blend until smooth.
Taste the dressing and adjust the seasoning to your preference.
In a large bowl, combine the lettuce, tomatoes, onion, cucumber, avocado, bacon, eggs, and cheese.
Toss the ingredients gently to avoid mashing the avocado.
Drizzle the dressing over the salad and toss to coat evenly.
Serve the salad immediately after adding the dressing for the best texture.
Serve the salad in individual bowls and enjoy!
Garnish with extra parsley or chives for a fresh presentation.
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