BLT Salad
Everything you love about a BLT sandwich — crispy turkey bacon, juicy cherry tomatoes, and fresh romaine — deconstructed into a satisfying salad. A creamy Greek yogurt dressing stands in for the mayo, avocado adds richness, and toasted sunflower seeds give you that satisfying crunch you'd get from the bread.
- Salad
- 1 bag chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- ¼ avocado, diced
- ¼ cup red onion, thinly sliced
- 6 slices turkey bacon
- 2 tbsp sunflower seeds, toasted
- Creamy BLT Dressing
- 3 tbsp plain non-fat Greek yogurt
- 1 tbsp light mayo
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp olive oil
- — salt & black pepper, to taste
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1
Cook the turkey bacon
Heat a skillet over medium-high heat. Add the turkey bacon and cook for 3 minutes per side until crispy and browned. Transfer to a paper towel-lined plate to drain and cool, then crumble into pieces and set aside.
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2
Toast the sunflower seeds
In the same skillet over medium heat, add the sunflower seeds and toast for 1–2 minutes, stirring frequently, until lightly golden and fragrant. Watch closely — they burn quickly. Transfer to a small plate to cool.
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3
Make the dressing
In a small bowl, whisk together the Greek yogurt, mayo, Dijon mustard, lemon juice, garlic, and olive oil until smooth and creamy. Season with salt and pepper to taste. The Greek yogurt gives it the creamy, tangy quality of a classic BLT mayo dressing with far less fat.
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4
Assemble the salad
Add the chopped romaine to a large bowl. Scatter the cherry tomatoes, avocado, and red onion over the top. Add the crumbled turkey bacon and toasted sunflower seeds.
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5
Dress & serve
Drizzle the dressing over the salad just before serving and toss gently to coat. Serve immediately while the bacon is still crispy.
- Serve immediately: The bacon loses its crunch quickly once dressed — have everything ready to go and dress right before eating for the best texture.
- Make it a main: Add a sliced grilled chicken breast or hard-boiled egg on top to turn this into a complete high-protein lunch or dinner.
- Dress on the side: If making ahead or packing for lunch, keep the dressing separate and add just before eating so the lettuce stays crisp.
- Toast the sunflower seeds: It only takes 2 minutes but transforms them from bland to nutty and rich — they're the crouton substitute that actually works.
- Extra creamy dressing: Add another tablespoon of Greek yogurt and a splash of water to thin it out if you prefer a lighter coating.