This BLT salad combines crispy bacon, juicy tomatoes, and creamy avocado in a low carb, bread free bowl. Topped with a tangy chive dressing, this salad makes a hearty and satisfying meal.
Holly’s Recipe Highlights
- Flavor: Smoky, creamy, and tangy, with a perfect balance of sweet and salty notes layered over crisp, refreshing greens.
- Skill Level: This beginner friendly recipe uses simple grocery staples and does not require any fancy techniques. You can even use pre washed green and bacon, and store bought ranch or blue cheese dressing to make it even easier.
- Make Ahead: Prep and store components separately then dress right before serving.
- Serving Suggestions: I love serving this salad as a main dish or alongside burgers and grilled chicken. It has saved me more than once as a quick summer potluck or “hot day dinner” when I needed a meal in a hurry.
BLT Salad Staples
- Romaine Lettuce: Romaine holds up best to creamy dressing, while mixed greens feel lighter but wilt more quickly.
- Tomatoes: Use cherry or grape tomatoes and cut them in half.
- Bacon: Cook the bacon until crisp so it stays crunchy after tossing. Use thick cut bacon for bigger bites or turkey bacon for a lighter option.
- Cheese: Sharp cheddar adds the most flavor, but you can swap in feta, pepper jack, or blue cheese crumbles for a different twist.
- Avocado: Look for ripe avocado, and add it last so it stays green. You can also swap diced cucumber for freshness or sliced hard boiled eggs for extra protein.
- Dressing: Whisk the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and garlic powder together, thinning with milk if needed. Finish with fresh chives for a tangy and creamy dressing that ties the salad together perfectly. Taste and season with salt and pepper to make it just right.
- Optional Add-Ins: For extra texture, add a crouton-style crunch with toasted low carb bread cubes, crushed pork rinds, or chopped toasted nuts. Boost protein by tossing in diced cooked chicken, shrimp, or chopped hard-boiled eggs.
How It Comes Together
- Place cut lettuce in a large bowl, and top with tomatoes, bacon, cheese, and avocado.
- In a small bowl whisk together the dressing ingredients.
- Drizzle the dressing over the salad and toss (full recipe below).
Holly’s Tips for Peak Crunch
- For crispy bacon start in a cold pan, cook over medium heat, and drain well. For minimal mess, bake on a foil lined sheet pan in the oven. It cooks evenly, stays flat, and crisps up perfectly.
- For a less watery salad, salt tomatoes lightly, rest 5 minutes, then drain before adding.
- Add milk 1 tablespoon at a time to achieve desired thick, or more thin, texture.
- Bacon and cheddar have a salty flavor, so season dressing after mixing, not before.
Keep It Fresh
Once BLT salad is tossed and dressed, it’s best enjoyed the same day. If you can, store ingredients separately for the freshest leftovers. Refrigerate cooked bacon in an airtight container for up to 4 days, lettuce up to 3 days, and dressing for up to 4 days. Stir the dressing before using.
Low Carb Lunch Bowls and Wraps
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BLT Salad
Crisp romaine, juicy tomatoes, smoky bacon, cheddar, and avocado tossed with a creamy lemon chive dressing for a fast, low-carb meal.
Equipment
Ingredients
- 8 cups chopped romaine lettuce or mixed greens
- 1 cup cherry tomatoes halved
- 8 slices bacon cooked and crumbled
- ½ cup shredded cheddar cheese
- 1 avocado sliced
Dressing
- ⅓ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- 2 to 3 tablespoons milk
- 1 tablespoon fresh chopped chives
- salt and pepper to taste
Instructions
- Place lettuce in a large bowl and top with tomatoes, bacon, cheddar cheese, and sliced avocado.
- In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, and chives. Gradually add milk until dressing is your desired consistency. Taste, and season with salt and pepper as needed.
- Drizzle the dressing over the salad and toss well to combine. Serve immediately.
Notes
- If using store bought dressings, ranch or blue cheese pair well.
- Dressed salad will keep for up to 1 day in the refrigerator.
Nutrition Information
Calories: 304kcal | Carbohydrates: 11g | Protein: 8g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 23mg | Sodium: 280mg | Potassium: 608mg | Fiber: 6g | Sugar: 3g | Vitamin A: 8610IU | Vitamin C: 19mg | Calcium: 166mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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