During the hot days of summer a cool, fresh salad hits the spot. It’s the perfect time for it too since the gardens and farmer’s markets are bursting with produce. We don’t do a lot of bread around here, so I wanted to recreate the classic BLT flavors in veggie-packed salad form.
Salad greens topped with crispy bacon, sweet cherry tomatoes, and a tangy lemon mustard vinaigrette… it doesn’t get much fresher!
BLT Salad: A Classic Reinvented
What is it about a Bacon Lettuce and Tomato sandwich? It’s so simple but hits the spot every time. But what if, rather than a thin slice of tomato and a leaf of lettuce, you could pile it high with good-for-you veggies?
Tossing together a BLT salad for dinner is a great way to make use of garden produce. You can use any type of greens you like. I like a bit of arugula and baby spinach for their B vitamins and iron, as well as some romaine lettuce for crunch.
Not a very confident gardener yet? The cherry tomatoes for this recipe are a kid-favorite garden treasure and very easy to grow. All you need is a nice big pot, some dirt, a stake and string, and sunshine! Kids love to watch them ripen and their natural sweetness is perfect in this salad.
Top the salad with some sliced avocado and creamy goat cheese to mimic the mayo of a traditional BLT. This salad will let you enjoy the flavors of a BLT without the bread and leave you feeling refreshed and satisfied!
Salads make perfect dinners for busy days since they are usually fast and easy to make. I like to make ahead of time in a mason jar (just another of their handy uses) for great to-go salad containers. Just put the wet ingredients (tomatoes, dressing, avocado) on the bottom. Follow with the salad greens on the top and cap with a lid. When you’re ready to eat, just shake the jar to mix everything up or dump it on a plate.
BLTs With Avocado?
Absolutely! Because avocados are both delicious and healthy.
Avocados are one of the most versatile ingredients. They are tasty on their own, but are also mild enough to combine easily with other flavors. Most commonly, avocados are mashed into guacamole. But they are also delicious in smoothies, on top of soups and salads, and can even be used to make an egg-free mayo.
Avocados are so nutrient dense and creamy that they make a good replacement for eggs or dairy in some recipes. They are also high in fiber, potassium, B vitamins, and healthy fats.
Store-bought salad dressings frequently contain refined oils and artificial additives. By making them at home I know that my family is consuming a good dose of healthy oils and real food ingredients.
It’s also more economical to make salad dressings at home, since I already have most of the common ingredients on hand. The most common dressing ingredients include olive oil, a variety of vinegars, and herbs.
Instead of making dressings from scratch every time I need them, I save time by making double or triple batches of some types of dressings. (Tip: use dried herbs to keep them fresh the longest.) I store them in a mason jar with a lid and have them on hand when I need them.
The vinaigrette for this salad is a combination of lemon juice, olive oil, Dijon mustard, honey, and a little salt and pepper. It’s pretty tangy and would also work well as a marinade for chicken or fish. Shake it up in a mason jar and keep the leftovers in the fridge for another day.
Check out this post for some of my other salad dressing recipes.
BLT Salad with Avocado Recipe
Yield 4 salads
Toss this salad together in minutes for a quick lunch or dinner option that you can take to work, the back patio, or a park.
- 12 oz bacon
- 8 cups salad greens
- 2 cups cherry tomatoes
- 2 avocados
- 4 oz goat cheese (optional)
- Chop the bacon into pieces.
- In a medium skillet, cook the bacon until crispy.
- While the bacon is cooking, divide the salad greens among four plates.
- Slice the cherry tomatoes in half and divide evenly among the plates.
- When the bacon is cooked, drain it on a plate lined with paper towels and set aside to cool.
- Slice the avocados.
- Divide the avocados, goat cheese if using, and bacon evenly among the plates.
- To make the vinaigrette, combine the lemon juice, honey, mustard, salt, and pepper in a mason jar.
- Shake to combine.
- Gradually whisk in the olive oil.
- Drizzle 2 tablespoons of the vinaigrette over each salad, serve, and enjoy!
You can make extra vinaigrette and store it in the refrigerator to save time on the next salad or try it as a marinade for chicken or fish!
Courses Lunch, Main
Serving Size 1 salad with 2 TBSP vinaigrette
Amount Per Serving
% Daily Value
Total Fat 46.5 g
Saturated Fat 14 g
Cholesterol 56 mg
Sodium 887 mg
Total Carbohydrates 18.5 g
Dietary Fiber 9.2 g
Sugars 3.6 g
Protein 22.3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Other Summer Salad Recipes
Looking for some more delicious salad combinations? Here are some of our favorites:
What is your family’s favorite summertime salad? Let me know below!