Anti Inflammatory Paleo BLT Salad

Total time27 min

Prep time15 min

Cook time12 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the salad

8 strips bacon
Applegate Naturals Hickory Smoked Uncured Turkey Bacon
See all
Chef's tip
Cook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
2 romaine lettuce hearts, chopped into 1-inch pieces
1 ½ cups cherry tomatoes, halved
½ red onion, thinly sliced

For the dressing

1 ripe avocado, pitted and peeled
3 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
1 clove garlic, minced
¼ tsp salt
¼ tsp black pepper
2–3 tbsp water
¼ tsp smoked paprika (optional)

Instructions

1
Lay the bacon strips in a single layer in a large skillet over medium heat. Cook, turning once, until the fat is rendered and the strips are deep golden-brown and crisp, about 10–12 minutes. Transfer to a paper-towel-lined plate and let cool for 5 minutes, then crumble into bite-sized pieces.
2
While the bacon cooks, combine the avocado, lemon juice, olive oil, garlic, salt, black pepper, and smoked paprika (if using) in a blender or food processor. Blend until smooth, adding water 1 tablespoon at a time until the dressing is pourable but still thick enough to coat the back of a spoon.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!