tangy blt salad with avocado and cucumber

Name: Tangy BLT Salad With Avocado and Cucumber
Prep time: 20 min
Cook time: 7 min
Yield: 2
Cuisine: American
Ingredients: 4 - 6 slice(s) bacon; 1 bunch(es) romaine lettuce, chopped into small bite-size pieces; 1 package(s) grape tomatoes, halved (8 oz; or cherry tomatoes, halved); 1/2 medium cucumber, unpeeled and chopped in small bite-size chunks; 2 avocados - peeled, sliced thinly, and diced; ## TANGY DRESSING:; 4 tablespoon(s) olive oil; 2 tablespoon(s) balsamic vinegar; 1 teaspoon(s) Dijon mustard; 1 teaspoon(s) salt; 1 medium lemon, juiced; ## GARNISH:; 1/4 cup plain croutons (optional)

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Vickie Parks

Renton, WA

Updated on Jul 21, 2025

This is like a BLT sandwich, just in salad form and with the addition of cucumber and avocado. This version uses a tangy dressing that offers a change of pace from the usually sour cream and mayo-based dressings that are so common with other BLT salad recipes. It's primarily intended as a side dish. But sometimes I'll toss in some leftover chopped (cooked) chicken to make this a main dish salad for dinner.

Rate

prep time 20 Min

cook time 7 Min

method No-Cook or Other

yield 2 serving(s)

Ingredients

4 - 6 slices bacon
1 bunch romaine lettuce, chopped into small bite-size pieces
1 package grape tomatoes, halved (8 oz; or cherry tomatoes, halved)
1/2 medium cucumber, unpeeled and chopped in small bite-size chunks
2 avocados - peeled, sliced thinly, and diced
TANGY DRESSING:
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1 medium lemon, juiced
GARNISH:
1/4 cup plain croutons (optional)

How To Make tangy blt salad with avocado and cucumber

Step 1

Fry the bacon in a skillet until fully cooked. Let bacon cool on paper towels, and then crumble into fine bite-sized bacon bits.

Step 2

In a large salad bowl, add the chopped lettuce, tomatoes, cucumber chunks, avocado cubes, and cooled bacon bits. Toss well. Cover salad bowl and keep in refrigerator until ready to serve.
Step 3

Just before serving, prepare dressing by whisking together the olive oil, vinegar, mustard, and salt. Slice lemon in half, and squeeze both lemon halves over the bowl. Whisk until well combined.
Step 4

Pour as much of the tangy dressing as you desire into the salad bowl, and toss well. Divide the salad among 2 bowls (or plates), garnish each serving with half of the croutons, and serve immediately.
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