This hearty BLT Salad with Avocado is made with maple-glazed bacon, fresh greens, juicy tomatoes, creamy avocado, and a simple vinaigrette. It’s filling enough to be a main course and easy to prep in advance for a quick, delicious meal!
If you're a fan of the classic BLT, you're going to love this BLT Salad with Avocado! The star of the show is definitely the maple-glazed bacon—it’s sweet, smoky, and perfectly complemented by freshly cracked black pepper. Paired with a mix of peppery arugula, sweet spinach, and crunchy romaine, this salad has a perfect balance of flavors. Add in juicy tomatoes, creamy avocado, and a few extra crunchy veggies like cucumber, radishes, and peppers, and you’ve got a salad that’s as satisfying as it is delicious.
This BLT Salad with Avocado is not just a side dish, it can easily be a main course! The best part? It’s super easy to prep ahead of time, making it a perfect option for meal prep or a work lunch. Just toss everything together, drizzle with a simple olive oil and vinegar vinaigrette, and enjoy. The mix of fresh ingredients and hearty bacon makes every bite a little bit of heaven. Plus, it’s totally customizable—use red or white vinegar, or even champagne vinegar for a twist. It’s fresh, filling, and packed with all the flavors you love.
Ingredients
4-5 oz spinach and arugula
1 small head romaine lettuce, coarsely chopped or torn
½ orange or yellow bell pepper, julienned
4-6 small tomatoes, sliced
2 small kirby cucumbers, sliced (or half of an English cucumber)
3-5 radishes, sliced
1 avocado, sliced
4-6 strips or thick cut bacon
1 Tablespoon maple syrup
salt, ground black pepper
2 Tablespoons olive oil
1 Tablespoon red, white wine or champagne vinegar
How To Make BLT Salad
Mix the spinach, arugula and romaine lettuce.
Slice the bell pepper, tomatoes, cucumbers and radishes. You can do all of this in advance, but slice the avocado right before serving. You can even prep all the ingredients the night before.
For the bacon, place the bacon on a rimmed baking sheet and brush the bacon on both sides with the maple syrup and sprinkle with freshly cracked black pepper. Line the baking sheet with aluminum foil for easy cleaning later on. Bake the bacon at 375 degrees Fahrenheit oven until golden and crisp on both sides, about 15 minutes. You may want to flip the bacon over halfway through baking. Drain the cooked bacon on paper towels and then cut the bacon into pieces.
Whisk the olive oil, vinegar together and season with salt and ground black pepper together until evenly mixed.
Serve the salad with all the vegetables and bacon on top of the spinach, arugula and romaine lettuce. Drizzle with the dressing.
Deluxe BLT Salad With Avocado
Ingredients
- 4-5 oz spinach and arugula
- 1 small head romaine lettuce coarsely chopped or torn
- ½ orange or yellow bell pepper julienned
- 4-6 small tomatoes sliced
- 2 small kirby cucumbers sliced (or half of an English cucumber)
- 3-5 radishes sliced
- 1 avocado sliced
- 4-6 strips or thick cut bacon
- 1 Tablespoon maple syrup
- salt ground black pepper
- 2 Tablespoons olive oil
- 1 Tablespoon red white wine or champagne vinegar
Instructions
- Mix the spinach, arugula and romaine lettuce.
- Slice the bell pepper, tomatoes, cucumbers and radishes.
- You can do all of this in advance, but slice the avocado right before serving. You can even prep all the ingredients the night before.
- For the bacon, place the bacon on a rimmed baking sheet and brush the bacon on both sides with the maple syrup and sprinkle with freshly cracked black pepper. Line the baking sheet with aluminum foil for easy cleaning later on.
- Bake the bacon at 375 degrees Fahrenheit oven until golden and crisp on both sides, about 15 minutes. You may want to flip the bacon over halfway through baking. Drain the cooked bacon on paper towels and then cut the bacon into pieces.
- Whisk the olive oil, vinegar together and season with salt and ground black pepper together until evenly mixed.
- Serve the salad with all the vegetables and bacon on top of the spinach, arugula and romaine lettuce. Drizzle with the dressing.
Olga! Thank you so much for posting this recipe! I'm trying to eat healthier & try to replace one meal a day with a salad. Thanks for this one I can add into my rotation. It's perfectly light but also gives the needed protein. Blessings!
You're welcome, Natasha. I love salads too. This one is so filling but doesn't taste too heavy, in my opinion. I'm so glad you enjoyed it.