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Deluxe BLAT Bacon, Lettuce, Avocado and Tomato Salad

Deluxe BLAT Salad-8Do you send pictures of your food to your friends and family? We sure do and in many cases, that means those pictures inspire my own meals. I can’t tell you the number of times I find myself digging through my pantry or fridge because I’m suddenly craving whatever someone else in the family was cooking. My sister, Milana, shared a picture of this salad on our family Viber account, and it sounded so delicious, I had to try it for myself. Once my husband and I both tried it, of course I had to share it here on the blog. First of all, so that the recipe could be written down and we could make it again and again in the future, and secondly, so that you guys could try it too.

I have to give credit to Milana, who came up with this recipe, because all the ingredients come together perfectly. First of all, the maple glazed bacon is THE BOMB! It’s so good with the maple coating and the freshly cracked black pepper. The slightly spicy arugula, sweet spinach and crunchy romaine are a great blend of greens that are the canvas for this whole masterpiece. The juicy, sweet tomatoes and the creamy avocado make up the BLAT (Bacon, Lettuce, Avocado, Tomato) part of this salad. Don’t you just love all those ingredients together? NO wonder they are paired in so many different sandwiches and salads. The crunchy cucumber, radishes and peppers are the additional vegetables that you will so happy got included. The dressing for this salad is a super simple vinaigrette – a combination of olive oil and vinegar. You can use red or white vinegar or champagne vinegar.

This salad can be prepped almost completely in advance, so you can bring it to work with you (just slice the avocado right before serving). It’s so hearty and scrumptious, it can be a main course, not just a side dish. 

Ingredients:

4-5 oz spinach and arugula

1 small head romaine lettuce, coarsely chopped or torn

1/2 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:

Deluxe BLAT Salad-1-11Mix 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.

Deluxe BLAT Salad-3For 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. Deluxe BLAT Salad-2Bake 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.

Deluxe BLAT Salad-1-12Whisk the olive oil, vinegar together and season with salt and ground black pepper together until evenly mixed.

Deluxe BLAT Salad-4Serve the salad with all the vegetables and bacon on top of the spinach, arugula and romaine lettuce. Drizzle with the dressing. 
Deluxe BLAT Salad-6 Deluxe BLAT Salad-7

Deluxe BLAT Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 4-6
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
  1. Mix the spinach, arugula and romaine lettuce.
  2. Slice the bell pepper, tomatoes, cucumbers and radishes.
  3. 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.
  4. 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.
  5. 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.
  6. Whisk the olive oil, vinegar together and season with salt and ground black pepper together until evenly mixed.
  7. Serve the salad with all the vegetables and bacon on top of the spinach, arugula and romaine lettuce. Drizzle with the dressing.

2 Comments

  • Natasha

    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!

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