BLT Salad

The popular summertime sandwich also makes a delicious salad. An avocado, buttermilk, and lime juice dressing adds a finishing touch to this recipe.

BLT Salad
Servings: 4 Prep 15 mins Cook 14 mins


  • 8 slices bacon, cut into 1/2-inch pieces
  • 1 ripe avocado, pitted and skinned
  • 1/3 cup buttermilk
  • 1/4 cup chopped red onion
  • 2 teaspoons lime juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup cornmeal
  • 1/3 cup all-purpose flour
  • 1 egg, lightly beaten
  • 2 medium-size firm, unripe tomatoes (about 3/4 pound), cored and cut into 1/2-inch slices
  • 2 tablespoons canola oil
  • 3 romaine lettuce hearts, chopped

Make It

1. Cook bacon in a large skillet over medium-high heat for 8 minutes or until crisp. Remove bacon and drain on a paper-towel-lined plate; pour off drippings and reserve. Wipe out skillet.

While cooking bacon, prepare dressing:

2. Place avocado, buttermilk, onion, lime juice, 1/4 teaspoon each of the salt, black pepper and cayenne in a blender and puree until smooth; set aside.

3. Stir together cornmeal, remaining 1/2 teaspoon salt and 1/4 teaspoon each black pepper and cayenne in shallow dish; place flour and egg in separate shallow dishes.

4. Dip tomato slices in flour, then egg, then cornmeal mixture to coat.

5. Heat canola oil and 1 tablespoon of the reserved bacon drippings in skillet over medium-high heat. Fry tomatoes in a single layer for about 2 to 3 minutes per side or until golden brown. Repeat with remaining tomatoes.

6. Place romaine lettuce in a large bowl and toss with bacon and 2/3 cup of the avocado dressing. Place about 2 cups salad on each plate and top with 2 to 3 fried tomato slices. Dollop with a little of the remaining dressing and serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 425, Fat, total (g): 26, chol. (mg): 77, sat. fat (g): 8, carb. (g): 34, fiber (g): 7, pro. (g): 13, sodium (mg): 1019, Percent Daily Values are based on a 2,000 calorie diet.