BLT Salad Recipe

Coconut bacon: A plant-based alternative to traditional bacon, made from coconut flakes and seasoned to mimic the smoky flavor of bacon.

Romaine lettuce: A crisp and refreshing leafy green that forms the base of the salad.

Cherry tomatoes: Small, juicy tomatoes that add a burst of sweetness and color to the salad.

Avocado: Creamy and rich, avocado adds a smooth texture and healthy fats to the salad.

Red onion: Thinly sliced for a sharp, tangy flavor that complements the other ingredients.

Vegan ranch dressing: A dairy-free alternative to traditional ranch dressing, providing a creamy and tangy finish to the salad.

To achieve the perfect crispiness for your coconut bacon, make sure to spread it out evenly in the skillet and stir frequently. This ensures that each piece cooks uniformly and prevents burning. Additionally, keep a close eye on the coconut bacon as it can go from perfectly crispy to burnt very quickly.

• coconut bacon - Substitute with tempeh bacon: Tempeh bacon provides a similar smoky flavor and crispy texture, making it a great alternative to coconut bacon.

• romaine lettuce - Substitute with mixed greens: Mixed greens offer a variety of textures and flavors, adding more depth to the salad.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are slightly sweeter and have a similar size and texture, making them an easy swap.

• avocado - Substitute with edamame: Edamame adds a creamy texture and a boost of protein, making it a nutritious alternative to avocado.

• red onion - Substitute with green onion: Green onions provide a milder flavor and a pop of color, making them a suitable replacement for red onions.

• vegan ranch dressing - Substitute with tahini dressing: Tahini dressing offers a creamy consistency and a nutty flavor, providing a delicious alternative to vegan ranch dressing.

• For optimal freshness, store the BLT salad components separately. Keep the romaine lettuce, cherry tomatoes, avocado, and red onion in airtight containers in the refrigerator. This prevents the salad from becoming soggy.

• Store the coconut bacon in a separate airtight container at room temperature. This keeps it crispy and ready to add to your salad when you're ready to enjoy it.

• Keep the vegan ranch dressing in a sealed jar or container in the refrigerator. Shake or stir well before using to ensure it’s well-mixed.

• When ready to serve, combine the salad ingredients and add the coconut bacon and vegan ranch dressing just before serving to maintain the best texture and flavor.

• If you need to store a fully assembled BLT salad, place it in an airtight container and refrigerate. Consume within 1-2 days for the best taste and texture.

• To freeze the coconut bacon, spread it out on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. This can be stored for up to 3 months. Thaw at room temperature before using.

• Avoid freezing the romaine lettuce, cherry tomatoes, avocado, and red onion as they do not freeze well and will lose their texture and flavor.

• If you have leftover vegan ranch dressing, it can be frozen in small portions using ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag. Thaw in the refrigerator and stir well before using.

• Separate the coconut bacon from the rest of the salad. This ensures it stays crispy and doesn't become soggy during reheating.
• Place the coconut bacon on a baking sheet and reheat in a preheated oven at 350°F (175°C) for about 5 minutes, or until it regains its crispiness.
• For the romaine lettuce, cherry tomatoes, avocado, and red onion, it's best to avoid reheating them directly as they can become wilted or mushy. Instead, let them come to room temperature by leaving them out for about 15-20 minutes.
• If you prefer a slightly warmed salad, you can gently warm the vegan ranch dressing in a microwave-safe bowl for about 10-15 seconds. Be careful not to overheat it, as it can separate or become too runny.
• Once everything is ready, reassemble the salad by combining the room temperature vegetables and the reheated coconut bacon. Drizzle the slightly warmed vegan ranch dressing over the top and toss to combine.
• Serve immediately and enjoy your refreshed BLT salad!

• Skillet: Used to cook the coconut bacon until crispy.

• Mixing bowl: Used to combine the chopped romaine lettuce, cherry tomatoes, avocado, and red onion.

• Spatula: Used to stir and cook the coconut bacon in the skillet.

• Knife: Used to chop the romaine lettuce, halve the cherry tomatoes, dice the avocado, and slice the red onion.

• Cutting board: Used as a surface for chopping the vegetables and avocado.

• Measuring cups: Used to measure out the coconut bacon, romaine lettuce, cherry tomatoes, and avocado.

• Measuring spoons: Used to measure out the vegan ranch dressing.

• Serving bowl: Used to serve the finished BLT salad.

Prep ingredients ahead: Chop the romaine lettuce, halve the cherry tomatoes, dice the avocado, and slice the red onion in advance. Store them in airtight containers.

Use pre-made coconut bacon: Purchase coconut bacon from the store to skip the cooking step.

Batch make dressing: Prepare a large batch of vegan ranch dressing and store it in the fridge for multiple uses.

Assemble last minute: Keep all ingredients separate until ready to serve to maintain freshness.