Fish Free Paleo BLT Salad

Total time27 min

Prep time15 min

Cook time12 min

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Ingredients

4 servings

For the salad

8 strips bacon
Lightlife Smart Plant-Based Bacon
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Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
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.

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