BLT Salad

8 slices bacon, cooked, chopped
2 slices sandwich bread
2 large handfuls of lettuce
2 ripe medium tomatoes, chopped
1 avocado, sliced
Dressing:
2 tablespoons mayonnaise
2 tablespoons plain yogurt
juice from 1/2 a lemon
1/4 teaspoon vegetable broth concentrate
pinch sugar
water, as needed
salt and pepper

1. Whisk the mayo, yogurt, lemon juice, broth concentrate, and sugar together. Add 1 teaspoon of water or more to thin as needed. Add salt and pepper to taste.
2. After you cook the bacon, pour out most of the fat (reserve for another use) but leave about 2 teaspoons of fat in the pan. Fry the bread over medium heat until lightly browned. Flip and toast the other sides. There won’t be much bacon fat left for the second sides of bread but that’s ok. It will still toast up.
3. Arrange the lettuce, tomato, avocado, and bacon on 2 plates. Drizzle with dressing and serve with fried bread.