Paleo Avocado BLT Salad

There’s nothing quite like a refreshing, crunchy salad on a warm summer day. Perfect for family gatherings, potlucks, and summer get-togethers, these salads are ideal during the season when gardens and farmer’s markets are filled with fresh produce.

We tend to avoid bread in our meals, so I aimed to capture the classic BLT sandwich flavors in a veggie-rich salad. Crisp bacon, sweet cherry tomatoes, and a zesty lemon mustard vinaigrette over salad greens…how fresh can it get?

BLT Salad: A Classic Reinvented

The simplicity of a bacon, lettuce, and tomato sandwich never fails to satisfy. Why settle for just a slice of tomato and a lettuce leaf when you can enhance it with an abundance of healthy vegetables?

A BLT salad is a fantastic way to use garden produce for dinner. You can use any greens you prefer. I love including a bit of arugula and baby spinach for their B vitamins and iron, along with some crunchy romaine lettuce.

Not an experienced gardener yet? Cherry tomatoes, a beloved garden favorite among kids, are surprisingly easy to grow. You only need a large pot, soil, a stake with some string, and plenty of sunshine! Kids enjoy watching them ripen, and their natural sweetness suits this salad perfectly. They’re also great potted options for a balcony or porch if space is limited.

BLT Toppings

To mimic the mayo in a traditional BLT, top the salad with sliced avocado and creamy goat cheese. This salad’s flavors bring the classic BLT taste without the bread, leaving you feeling refreshed and satisfied!

If you like your bacon crisp, opt for regular or thin slices. For a more intense bacon flavor, try thick-sliced bacon. Here are additional topping ideas:

Chopped fresh chives
Shredded cheddar cheese (as a substitute for goat cheese)
Chopped red onion
Homemade grain-free croutons

Lunch To-Go

Salads are ideal for busy days as they are quick and easy to prepare. Add some sliced chicken for a protein-rich meal, or grill some meat to serve this BLT salad as a side dish.

I enjoy preparing this ahead of time in a mason jar, perfect for on-the-go salad containers. Layer the wet ingredients (tomatoes, dressing, avocado) at the bottom. Top with salad greens, seal with a lid, and shake or pour out when you’re ready to eat.

The instructions below divide the salad evenly onto four plates. Alternatively, mix everything in a large bowl for serving, though this may result in unequal distribution of toppings.

BLTs With Avocado?

Definitely! Avocados are both delicious and nutritious.

They are versatile, combining easily with other flavors. While often used in guacamole, they’re delightful in soups and salads. I also use them in egg-free mayo or blend some into smoothies!

Due to their nutrient density and creamy texture, avocados are excellent substitutes for eggs or dairy in some recipes. They’re high in fiber, potassium, B vitamins, and healthy fats.

The Dressing

Many store-bought salad dressings contain highly processed oils and artificial additives. Making dressings at home ensures my family receives healthy fats and natural ingredients.

Homemade dressings are also cost-effective since I often have most ingredients like olive oil, various vinegars, and herbs at home.

To save time, I prepare dressings in double or triple batches using dried herbs for longevity. Stored in a mason jar, they’re ready whenever needed.

This salad’s vinaigrette combines lemon juice, olive oil, Dijon mustard, honey, and a bit of salt and pepper. Tangy and flavorful, it doubles as a marinade for chicken or fish. Shake it in a mason jar and save leftovers in the fridge.

For more salad dressing recipes, check out this post.

Homemade Ranch Dressing

I once loved store-bought ranch dressing. Though this salad pairs wonderfully with tangy vinaigrette, it’s also enjoyable with ranch dressing. My version uses Greek yogurt instead of buttermilk or sour cream for a protein boost, so if vinaigrette isn’t your preference, give it a try!

BLT Salad Recipe with Avocado

Whip up this salad quickly for a convenient lunch or dinner. Take it to work, enjoy it on the back patio, or bring it to your next family gathering.

Ingredients:

12 oz bacon strips
8 cups salad greens
2 cups cherry tomatoes (or grape tomatoes)
2 avocados (sliced)
4 oz goat cheese (optional)

Instructions:

Chop the bacon into bite-sized pieces.
Cook the bacon in a medium skillet over medium heat until crispy.
While cooking the bacon, divide the salad greens onto four plates.
Halve the cherry tomatoes and distribute evenly on the plates.
Drain the cooked bacon on a paper towel-lined plate and let it cool.
Evenly distribute the avocados, goat cheese (if using), and bacon among the plates.
In a mason jar, mix lemon juice, honey, mustard, salt, and pepper to make the vinaigrette.
Shake to combine.
Gradually whisk in the olive oil.
Drizzle two tablespoons of vinaigrette over each salad, serve, and savor!

Nutrition Facts
BLT Salad Recipe with Avocado
Amount Per Serving (1 salad with 2 TBSP vinaigrette)
Calories: 775 (Calories from Fat 612)
%DV:
Fat: 68g (105%)
Saturated Fat: 19g (119%)
Trans Fat: 0.1g
Polyunsaturated Fat: 9g
Monounsaturated Fat: 36g
Cholesterol: 69mg (23%)
Sodium: 911mg (40%)
Potassium: 993mg (28%)
Carbohydrates: 25g (8%)
Fiber: 8g (33%)
Sugar: 12g (13%)
Protein: 20g (40%)
Vitamin A: 1749IU (35%)
Vitamin C: 52mg (63%)
Calcium: 80mg (8%)
Iron: 3mg (17%)