There\u2019s nothing quite like a cool, crunchy salad on a warm summer\u2019s day. They\u2019re family-friendly and great for summer potlucks and get-togethers. Summer is the perfect time for them too, since gardens and farmer\u2019s markets<\/a> are bursting with produce.<\/p>\n We don\u2019t do a lot of bread<\/a> around here, so I wanted to recreate the classic BLT sandwich flavors in veggie-packed salad form. Salad greens topped with crispy bacon, sweet cherry tomatoes, and a tangy lemon mustard vinaigrette\u2026 it doesn\u2019t get much fresher!<\/p>\n What is it about a bacon, lettuce, and tomato sandwich? It\u2019s so simple but it hits the spot every time. Instead of a thin slice of tomato and a lettuce leaf though, what if you could pile it high with good-for-you veggies?<\/p>\n Tossing together a BLT salad for dinner is a great way to make use of garden produce. You can use any 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.<\/p>\n Not a very confident gardener yet<\/a>? 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. Even if you don\u2019t have much of a yard, they make a good potted plant for a balcony or porch.<\/p>\n Top the salad with some sliced avocado and creamy goat cheese to mimic the mayo of a traditional BLT. This salad lets you enjoy the flavors of a BLT without the bread and leave you feeling refreshed and satisfied! <\/p>\n If you like your bacon on the crispier side then opt for a regular or thin slice. If you really want to pack a bacon flavored punch though, try thick-cut bacon instead! Here are some more topping ideas:<\/p>\n Chopped fresh chives<\/p>\n<\/li>\n Shredded cheddar cheese (instead of the goat cheese)<\/span><\/p>\n<\/li>\n Chopped red onion<\/p>\n<\/li>\n Homemade grain-free croutons<\/a><\/p>\n <\/li>\n<\/ul>\n Salads make perfect dinners for busy days since they\u2019re usually fast and easy to make. Add some sliced chicken for an easy, protein-packed meal. Or throw some meat on the grill and serve this BLT salad as a side dish.<\/p>\n I like to make this ahead of time in a mason jar (just another of their handy uses<\/a>) 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\u2019re ready to eat, just shake the jar to mix everything up or dump it on a plate.<\/p>\n You\u2019ll notice in the instructions that I divide everything evenly onto four different plates. If you prefer you can simply toss everything into a large bowl and serve it that way instead. Not everyone may get the exact same amount of toppings this way though!<\/p>\n Absolutely! Because avocados are both delicious and healthy.<\/p>\n Avocados are one of the most versatile ingredients. They\u2019re tasty on their own but are also mild enough to combine easily with other flavors. You\u2019ll usually find them mashed into guacamole, but they\u2019re also delicious on soups and salads. I like to use them in this egg-free mayo<\/a> or even throw some in a smoothie!<\/p>\n Avocados are so nutrient dense<\/a> and creamy that they make a good replacement for eggs or dairy in some recipes. They\u2019re also high in fiber, potassium, B vitamins, and healthy fats.<\/p>\n Store-bought salad dressings frequently have highly refined oils<\/a> and artificial additives. By making them at home I know my family is getting a good dose of healthy fats and real food ingredients.<\/p>\n It\u2019s also cheaper to make my own salad dressings since I already have most of the common ingredients on hand. These include olive oil, a variety of vinegars, and herbs.<\/p>\n Instead of making dressings from scratch every time I need them, I save time by making double or triple batches. (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.<\/p>\n The vinaigrette for this salad is a combination of lemon juice, olive oil, Dijon mustard, honey, and a little salt and pepper. It\u2019s 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.<\/p>\n Check out this post for some of my other salad dressing recipes<\/a>.<\/p>\n I used to have quite the obsession with store-bought ranch dressing. As much as I love this salad with the tangy vinaigrette, it also tastes good with ranch dressing<\/a>. Instead of using buttermilk or sour cream, my version uses Greek yogurt for a protein boost. So if you\u2019re not a vinaigrette fan, try it with ranch instead!<\/p>\n \tBLT Salad: A Classic Reinvented<\/h2>\n
BLT Toppings<\/h3>\n
\n
Lunch To-Go<\/h3>\n
BLTs With Avocado?<\/h2>\n
The Dressing<\/h2>\n
Homemade Ranch Dressing<\/h3>\n
![\"BLT](\"https:\/\/wellnessmama.com\/wp-content\/uploads\/Avocado_BLT_Salad-200x200.jpg)
BLT Salad Recipe with Avocado<\/h2>\n