Paleo BLT Salad
Everything you love about a classic BLT gets a serious upgrade here — crispy bacon, juicy halved cherry tomatoes, and crunchy romaine all tossed together in one satisfying bowl. The real star is the creamy avocado dressing, blended smooth with fresh lemon juice, olive oil, minced garlic, and an optional hit of smoked paprika that adds a subtle, smoky depth. It's the kind of dressing that makes you want to eat salad every single day. Because every ingredient is whole and unprocessed, this comes together without any of the grain-based croutons or dairy-heavy dressings that usually sneak into a BLT-style dish. Skipping the bread doesn't feel like a compromise at all — the richness of the bacon and avocado more than fills that role. The whole thing comes together in under 20 minutes and serves four, making it an easy weeknight win or a crowd-pleasing lunch.
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Learn more →Ingredients
4 servings
For the salad
- 8 strips bacon
- 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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